Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics

Chinese liquor aroma components were characterized during the aging process using gas chromatography (GC). Principal component and cluster analysis (PCA, CA) were used to discriminate the Chinese liquor age which has a great economic value. Of a total of 21 major aroma components identified and quan...

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Detalles Bibliográficos
Autores principales: Xu, M. L., Yu, Y., Ramaswamy, H. S., Zhu, S. M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5216364/
https://www.ncbi.nlm.nih.gov/pubmed/28059090
http://dx.doi.org/10.1038/srep39671

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5216364/
https://www.ncbi.nlm.nih.gov/pubmed/28059090
http://dx.doi.org/10.1038/srep39671

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