Effects of Different Roasting Degrees on the Quality of Lujiu Made with Macadamia Shells

To utilize the unique flavor of macadamia shells, we explored the effects of macadamia shells with different roasting degrees on the quality and flavor of lujiu. In this study, the quality and key volatile flavor compounds of lujiu made with differently roasted macadamia shells were analyzed by sens...

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Podrobná bibliografie

Hlavní autor:	WANG Runling, YU Enyang, ZHANG Tao, GUO Dejun, WANG Wenlin, SONG Haiyun
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	China Food Publishing Company 2025-09-01
Edice:	Shipin Kexue
Témata:	headspace gas chromatography-ion mobility spectrometry; electronic nose; macadamia shell lujiu; partial least squares-discriminant analysis
On-line přístup:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-17-010.pdf
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