Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis

Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis

Niulanshan Baijiu (NLS), a notable variety of Baijiu known for its light flavor and extensive historical legacy, was subjected to a comparative analysis using two different processes: Hunzheng Xucha (HX) and Qingzheng Qingcha (QQ). The study combined sensory-oriented flavor analysis and penalty anal...

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Bibliographic Details
Main Authors: Zhen Wang, Wenjun Hao, Jinwang Wei, Mingquan Huang, Xinan Zeng, Ying Wang, Jihong Wu, Boru Chen
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry: X
Subjects:
Light-flavor Baijiu
Niulanshan Baijiu
Sensory omics analysis
GC-O-MS
Penalty analysis
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752300295X

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http://www.sciencedirect.com/science/article/pii/S259015752300295X

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