Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine

Rice wine is a beverage rich in flavor, but the flavor difference caused by rice raw materials has received little attention. To determine the key aroma compounds in rice wine, four types of samples were analyzed by gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC-O)...

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Bibliografische Detailangaben

Hauptverfasser:	Yue Wang, Kangjie Yu, Xiongjun Xiao, Jianxia Tan, Rui Liao, Cong Li, Siyu Li, Nian Liu, Yi Ma
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2025-08-01
Schriftenreihe:	Molecules
Schlagworte:	rice wine glutinous rice key aroma compounds sensory gas chromatography–mass spectrometry
Online-Zugang:	https://www.mdpi.com/1420-3049/30/16/3315
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