Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) in SSAB. The quantitative results showed that 2,3,5,6-tetramethylpyrazine, 2,6...

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Detalles Bibliográficos
Autores principales: Yan, Yan, Chen, Shuang, Nie, Yao, Xu, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7922815/
https://www.ncbi.nlm.nih.gov/pubmed/33671408
http://dx.doi.org/10.3390/foods10020441

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7922815/
https://www.ncbi.nlm.nih.gov/pubmed/33671408
http://dx.doi.org/10.3390/foods10020441

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