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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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Editorial Department of China Brewing
2025-01-01
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| Collection: | Zhongguo niangzao |
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| Accès en ligne: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-105.pdf |
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