Characterization of the cellar mud odor compounds and their content variation in strong aroma base Baijiu by GC/MS/O and means of molecular sensory science
The aim of this work was to elucidate the specificity of the cellar mud odor compounds in strong aroma base Baijiu using gas chromatography-olfactometry-mass spectrometry analysis based on chemical and sensory profiles. Fifty-three aroma compounds in both base and commercial Baijiu were identified a...
Uloženo v:
| Hlavní autoři: | , , , , , , , , |
|---|---|
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Elsevier
2025-06-01
|
| Edice: | Applied Food Research |
| Témata: | |
| On-line přístup: | http://www.sciencedirect.com/science/article/pii/S2772502224002816 |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|