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...
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| Principais autores: | , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2025-06-01
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| Colecção: | Applied Food Research |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2772502224002816 |
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