Unraveling the difference in flavor characteristics of Huangjiu fermented with different rice varieties using dynamic sensory evaluation and comprehensive two-dimensional gas chromatography–quadrupole mass spectrometry

Unraveling the difference in flavor characteristics of Huangjiu fermented with different rice varieties using dynamic sensory evaluation and comprehensive two-dimensional gas chromatography–quadrupole mass spectrometry

To investigate the specific differences in flavor characteristics of Huangjiu fermented with different rice varieties, dynamic sensory evaluation, comprehensive two-dimensional gas chromatography-quadrupole mass spectrometry (GC × GC–qMS) and multivariate statistical analysis were employed. Dynamic...

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Bibliographic Details
Main Authors: Haiyan Yu, Qiaowei Li, Wei Guo, Lianzhong Ai, Chen Chen, Huaixiang Tian
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-06-01
Series:Frontiers in Nutrition
Subjects:
Huangjiu (Chinese rice wine)
rice varieties
flavor characteristics
dynamic sensory evaluation
comprehensive two-dimensional gas chromatography–mass spectrometry
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2023.1160954/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2023.1160954/full

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