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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| Hlavní autor: | |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Editorial Department of China Brewing
2025-03-01
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| Edice: | Zhongguo niangzao |
| Témata: | |
| On-line přístup: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-29.pdf |
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