Seasonal Variation of Flavor Substances in Chinese Strong-Flavor Baijiu Base Liquor

Seasonal Variation of Flavor Substances in Chinese Strong-Flavor Baijiu Base Liquor

In order to explore the flavor characteristics of strong-flavor baijiu base liquor in different seasons and different distillation stages, their organic acids and volatile components were analyzed using high-performance liquid chromatography and headspace solid-phase micro-extraction/gas chromatogra...

Full description

Bibliographic Details
Main Author: ZHANG Jingyi, CHAI Lijuan, GAO Tao, PU Chun, ZHANG Longyun, ZHANG Xiaojuan, XU Zhenghong
Format: Article
Language:English
Published: China Food Publishing Company 2023-06-01
Series:Shipin Kexue
Subjects:
strong-flavor baijiu; fractional liquor collection; fermentation seasons; organic acids; volatile flavor substances
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-021.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-021.pdf

Similar Items