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Comparative analysis of key flavor compounds in various baijiu types using E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS technologies

To investigate the differences in key volatile components among different types of baijiu, this study utilized E- nose, HS-SPME-GC–MS/MS, and HS-GC-IMS to identify key volatile compounds in four baijiu samples: Sauce-flavor (SAF), Thick Sauce-flavor (TSF), Strong-flavor (STF), and Light-flavor (LF)....

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Principais autores: Yongji Huang, Ling Wang, Yulang Li, Yunxin Chen, Guangjing Chen, Luyu Jia, Yonghui Ge
Format: Artigo
Jezik:Inglês
Izdano: Elsevier 2025-07-01
Serija:Food Chemistry: X
Teme:
E- nose
GC–MS/MS
GC-IMS
Baijiu
Volatile components
Online dostop:http://www.sciencedirect.com/science/article/pii/S259015752500536X
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