Differential analysis of volatile flavor components in sauce-flavor Baijiu base liquor with different rounds
Using different rounds of sauce-flavor (Jiangxiangxing) Baijiu as research object, the volatile flavor components were analyzed using gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionization detection (GC-FID). Key flavor compounds were screened based on odor activit...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Editorial Department of China Brewing
2025-11-01
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| coleção: | Zhongguo niangzao |
| Assuntos: | |
| Acesso em linha: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-11-166.pdf |
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