Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin

Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin

The characteristic of typical base liquor is crucial in controlling ultimate quality of Jiang-flavor Baijiu. This study investigates the flavor compounds of three typical base liquors (Jiangxiang, Chuntian, and Jiaodixiang) by LLE/LLME/HS-SPME, gas chromatography–mass spectrometry (GC-MS), gas chrom...

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Bibliographic Details
Main Authors: Jiaxin Gong, Yu Ma, Lili Li, Yuxin Cheng, Yongguang Huang
Format: Article
Language:English
Published: Elsevier 2023-12-01
Series:Food Chemistry: X
Subjects:
Jiang-flavor Baijiu
Producing core region
Typical base liquor
Odor activity value
Aroma recombination
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157523003759

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http://www.sciencedirect.com/science/article/pii/S2590157523003759

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