Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry

Analysis of Aroma Components of Five Steamed Grains for Production of Nongxiangxing Baijiu by Simultaneous Distillation and Extraction Combined with Gas Chromatography-Mass Spectrometry

Simultaneous distillation and extraction (SDE) combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze the volatile aroma compounds of steamed five grains for the production of Nongxiangxing baijiu: sorghum, wheat, maize, glutinous rice and rice as well as their mixture. A tot...

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Bibliographic Details
Main Author: LIAO Pengfei, WANG Song, WANG Zhe, CHEN Lu, LU Wei, SUN Jinyuan, LI Hehe, ZHAO Dongrui, WANG Bowen, SUN Baoguo
Format: Article
Language:English
Published: China Food Publishing Company 2023-03-01
Series:Shipin Kexue
Subjects:
baijiu; grain aroma; simultaneous distillation and extraction; volatile aroma compounds; aroma active compounds
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-030.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-6-030.pdf

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