Differences in Chemical Flavor and Sensory Characteristics of Sauce-Flavor Baijiu from Different Regions

Differences in Chemical Flavor and Sensory Characteristics of Sauce-Flavor Baijiu from Different Regions

Gas chromatography-ion mobility spectrometry (GC-IMS), gas chromatography-flame ionization detector (GC-FID), gas chromatography-mass spectrometry (GC-MS) and sensory evaluation were used to study the chemical flavor and sensory characteristics of sauce-flavor baijiu from four different origins in C...

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Bibliographic Details
Main Author: ZHANG Busheng, YUAN Congcong, GAO Xing, ZHANG Yali, LIN Liangcai, LI Xin, LÜ Xiaotong, SUN Zhongguan, ZHANG Cuiying
Format: Article
Language:English
Published: China Food Publishing Company 2023-06-01
Series:Shipin Kexue
Subjects:
sauce-flavor baijiu; gas chromatography-ion mobility spectrometry; gas chromatography-flame ionization detector; gas chromatography-mass spectrometry; partial least squares-discriminant analysis
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-029.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-029.pdf

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