Key Aroma Differences in Volatile Compounds of Aged Feng-Flavored Baijiu Determined Using Sensory Descriptive Analysis and GC×GC–TOFMS

Key Aroma Differences in Volatile Compounds of Aged Feng-Flavored Baijiu Determined Using Sensory Descriptive Analysis and GC×GC–TOFMS

Sensory descriptive analysis of aged feng-flavored Baijiu liquor indicated notable differences in samples of different ages. The samples of freshly distilled Baijiu and those with shorter storage times exhibit bran and fresh green flavors, whereas, with increasing storage time, honey, sweet, and flo...

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Bibliographic Details
Main Authors: Jinmei Ren, Zhijian Li, Wei Jia
Format: Article
Language:English
Published: MDPI AG 2024-05-01
Series:Foods
Subjects:
feng-flavored baijiu
sensory descriptive analysis
GC×GC–TOFMS
chemometrics
key differential compounds
Online Access:https://www.mdpi.com/2304-8158/13/10/1504

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https://www.mdpi.com/2304-8158/13/10/1504

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