Changes in the Volatile Constituents and the Formation of the Flavor of Domestic Whisky during Its Production Process
This study is aim at confirming the key stage where the formation of volatile constituents in the headspace above domestic whisky takes place. The static headspace gas chromatography-mass spectrometry was employed to analyze the volatile constituents in the headspace above each production stage. The...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080199 |