Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose

In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor’s quality. Moreover, low-quality liquor may cause health problems. The different quality grades of base liquor were analyzed to investigate the relationship between the quali...

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Detalles Bibliográficos
Autores principales: Wu, Junhai, Chen, Renyuan, Li, Xiaobo, Fu, Zheyang, Xian, Chun, Zhao, Wenwu, Zhao, Cheng, Wu, Xinying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10028209/
https://www.ncbi.nlm.nih.gov/pubmed/36960200
http://dx.doi.org/10.3389/fnut.2023.1132527

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10028209/
https://www.ncbi.nlm.nih.gov/pubmed/36960200
http://dx.doi.org/10.3389/fnut.2023.1132527

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