Discriminant Analysis of Jiang-Flavor Baijiu of Different Grades by Gas Chromatography-Mass Spectrometry and Electronic Tongue

Discriminant Analysis of Jiang-Flavor Baijiu of Different Grades by Gas Chromatography-Mass Spectrometry and Electronic Tongue

Gas chromatography-mass spectrometry (GC-MS) and electronic tongue were used to quantitatively determine the volatile compounds and taste indices of 21 Jiang-flavor baijiu samples of different grades. These samples were differentiated by chemometrics, and key differential compounds among grades were...

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Bibliographic Details
Main Author: LIN Xianli, ZHANG Xiaojuan, LI Chen, CHAI Lijuan, LU Zhenming, XU Hongyu, WANG Songtao, ZHANG Suyi, SHEN Caihong, SHI Jingsong, XU Zhenghong
Format: Article
Language:English
Published: China Food Publishing Company 2023-12-01
Series:Shipin Kexue
Subjects:
jiang-flavor baijiu; gas chromatography-mass spectrometry; electronic tongue; chemometrics; discriminant models
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-040.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-040.pdf

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