Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu

This study comprehensively characterized and compared the aroma differences between four different grades of Fenjiu (FJ, the most representative light-flavor Baijiu). Aroma-active compounds were analyzed by liquid-liquid extraction (LLE) coupled with gas chromatography-olfactometry-mass spectrometry...

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Detalles Bibliográficos
Autores principales: Li, Huanhuan, Zhang, Xin, Gao, Xiaojuan, Shi, Xiaoxuan, Chen, Shuang, Xu, Yan, Tang, Ke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048497/
https://www.ncbi.nlm.nih.gov/pubmed/36981164
http://dx.doi.org/10.3390/foods12061238

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10048497/
https://www.ncbi.nlm.nih.gov/pubmed/36981164
http://dx.doi.org/10.3390/foods12061238

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