Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and Vector Model

The volatile compounds of three Langjiu (“Honghualangshi, HHL”, “Zhenpinlang, ZPL”, and “Langpailangjiu, LPLJ”) were studied by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 31, 30, and 30 ester compounds making a contribu...

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Detalles Bibliográficos
Autores principales: Niu, Yunwei, Liu, Ying, Xiao, Zuobing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073725/
https://www.ncbi.nlm.nih.gov/pubmed/32069959
http://dx.doi.org/10.3390/foods9020183

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7073725/
https://www.ncbi.nlm.nih.gov/pubmed/32069959
http://dx.doi.org/10.3390/foods9020183

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