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Key flavor compounds in different grades of strong-flavor Baijiu analyzed based on GC×GC-MS

In this study, the volatile flavor components components in original samples (numbered as A, B and C) of special grade, first grade, and second grade strong-flavor (Nongxiangxing) Baijiu were analyzed by comprehensive two-dimensional gas chromatography-mass spectrometry (GC×GC-MS). The key fl...

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Autore principale: CHEN Yiyuan, HONG Jiaxin, HUANG He, WANG Shuo, WU Yashuai, ZHAO Dongrui, SUN Jinyuan, HUANG Mingquan, SUN Xiaotao
Natura: Artigo
Lingua:Inglês
Pubblicazione: Editorial Department of China Brewing 2025-03-01
Serie:Zhongguo niangzao
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Accesso online:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-29.pdf
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