Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose

In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor’s quality. Moreover, low-quality liquor may cause health problems. The different quality grades of base liquor were analyzed to investigate the relationship between the quali...

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Bibliographic Details
Main Authors: Junhai Wu, Renyuan Chen, Xiaobo Li, Zheyang Fu, Chun Xian, Wenwu Zhao, Cheng Zhao, Xinying Wu
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-03-01
Series:Frontiers in Nutrition
Subjects:
soy sauce-aroma type baijiu
different quality grades of base liquor
differential compounds
HS-SPME-GC-MS
E-nose
correlation analysis
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2023.1132527/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2023.1132527/full

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