Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MS

Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MS

As a local specialty of Tibet, Qingke baijiu (QB) is made from highland barley, and is referred to as the manufacturing process of light-aroma baijiu. Using highland barley in the Qu-making and the high-temperature stacking process of sauce-aroma baijiu results in a novel Qingke baijiu (NQB). This s...

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Bibliographic Details
Main Authors: Yahui Zhao, Pengfei Liao, Lu Chen, Yuhong Zhang, Xuliang Wang, Qiao Kang, Xi Chen, Yue Sun, Yulong Jin, Jiajun Yu, Hehe Li, Ning Zhang, Baoguo Sun, Jinyuan Sun
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry Advances
Subjects:
Qingke baijiu
Light-aroma baijiu
Aroma active compounds
Quantitative analysis
GC-O
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23004100

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http://www.sciencedirect.com/science/article/pii/S2772753X23004100

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