Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin

The characteristic of typical base liquor is crucial in controlling ultimate quality of Jiang-flavor Baijiu. This study investigates the flavor compounds of three typical base liquors (Jiangxiang, Chuntian, and Jiaodixiang) by LLE/LLME/HS-SPME, gas chromatography–mass spectrometry (GC-MS), gas chrom...

Descripción completa

Detalles Bibliográficos
Autores principales: Gong, Jiaxin, Ma, Yu, Li, Lili, Cheng, Yuxin, Huang, Yongguang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10589752/
https://www.ncbi.nlm.nih.gov/pubmed/37868367
http://dx.doi.org/10.1016/j.fochx.2023.100932

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10589752/
https://www.ncbi.nlm.nih.gov/pubmed/37868367
http://dx.doi.org/10.1016/j.fochx.2023.100932

Ejemplares similares