Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS

Volatile compositions and sensory characteristics of 11 commercially distilled soju samples were investigated using headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) and sensory descriptive analysis. A total of 59 major volatile compounds, consisting o...

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Detalles Bibliográficos
Autores principales: Hong, Jung-Min, Kim, Tae-Wan, Lee, Seung-Joo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555153/
https://www.ncbi.nlm.nih.gov/pubmed/32967326
http://dx.doi.org/10.3390/foods9091330

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7555153/
https://www.ncbi.nlm.nih.gov/pubmed/32967326
http://dx.doi.org/10.3390/foods9091330

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