Analysis on the difference of volatile flavor compounds of the first round base liquor of sauce-flavor Baijiu with different years

Using the first round base liquor of sauce-flavor (Jiangxiangxing) Baijiu with different years as research objects, the volatile flavor compounds were analyzed by HS-SPME-GC-MS technology. The model was constructed using principal component analysis (PCA) and orthogonal partial least square method-d...

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Hlavní autor:	SHI Wei, JIN Xinghong, HUANG Ting, WANG Xiangyong, GUO Ju, ZHAO Meimei, YANG Tingting, SHEN Xingtang
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Editorial Department of China Brewing 2025-01-01
Edice:	Zhongguo niangzao
Témata:	sauce-flavor <i>baijiu</i>\|the first round base liquor\|volatile flavor compounds\|sensory evaluation\|difference analysis
On-line přístup:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-105.pdf
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Analysis on the difference of volatile flavor compounds of the first round base liquor of sauce-flavor Baijiu with different years

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