Analysis on the differences of volatile flavor compounds in sauce-flavor rounds base liquor from different producing areas
The sensory characteristics and volatile flavor components of the sauce-flavor (Jiangxiangxing) rounds base liquor from Maotai (MT), Xishui (XS) and Jinsha (JS) producing areas were studied by sensory analysis and gas chromatography. The results showed that the first-round base liquor was mainly gra...
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Editorial Department of China Brewing
2024-12-01
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| Serija: | Zhongguo niangzao |
| Teme: | |
| Online dostop: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-12-137.pdf |
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