Discrimination of different quality grades of sauce-flavor Baijiu based on principle component analysis
In order to realize the data evaluation and differentiation of sauce-flavor (Jiangxiangxing) Baijiu, using 7 different quality grades of sauce- flavor Baijiu (numbered as J1-J7) as the research objects. Sensory evaluation was carried out, and their volatile flavor compounds were detected by gas chro...
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Editorial Department of China Brewing
2025-07-01
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| Schriftenreihe: | Zhongguo niangzao |
| Schlagworte: | |
| Online-Zugang: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-7-148.pdf |
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