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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Ngā kaituhi matua:	Yongji Huang, Ling Wang, Yulang Li, Yunxin Chen, Guangjing Chen, Luyu Jia, Yonghui Ge
Hōputu:	Artigo
Reo:	Inglês
I whakaputaina:	Elsevier 2025-07-01
Rangatū:	Food Chemistry: X
Ngā marau:	E- nose GC–MS/MS GC-IMS Baijiu Volatile components
Urunga tuihono:	http://www.sciencedirect.com/science/article/pii/S259015752500536X
Ngā Tūtohu:	Tāpirihia he Tūtohu Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!