Analysis of volatile component in Daqu used for brewing Fuyu flavor Baijiu from different production months based on HS⁃SPME⁃GC⁃MS
ObjectiveTo investigate the types and content differences of volatile flavor compounds in Daqu, used for the production of Fuyu flavor Baijiu, from different production months.MethodsHeadspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the vo...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
The Editorial Office of Food and Machinery
2024-08-01
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| coleção: | Shipin yu jixie |
| Assuntos: | |
| Acesso em linha: | http://www.ifoodmm.com/spyjx/article/abstract/20240806?st=article_issue |
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