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Revelation for the Influence Mechanism of Long-Chain Fatty Acid Ethyl Esters on the Baijiu Quality by Multicomponent Chemometrics Combined with Modern Flavor Sensomics

Long-chain fatty acid ethyl ester (LCFAEEs) is colorless and has a weak wax and cream aroma. It can be used as an intermediate for the synthesis of emulsifiers, and stabilizers and be applied in the production of flavor essence. It is also an important trace component in Baijiu and is attributed to...

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Detalles Bibliográficos
Autores principales:	Wu, Yashuai, Chen, Hao, Huang, He, Chen, Fangyuan, Hong, Jiaxin, Zhao, Dongrui, Zhang, Chunsheng, Zhao, Zhigang, Wang, Shimin, Ao, Ran, Sun, Baoguo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048143/ https://www.ncbi.nlm.nih.gov/pubmed/36981194 http://dx.doi.org/10.3390/foods12061267

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