Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry

Sorghum is the major raw material for the production of Chinese Baijiu (Chinese liquor) and has a great effect on the flavor of Baijiu. Volatiles in cooked glutinous and non-glutinous sorghum samples were extracted using solid-phase microextraction (SPME) and analyzed via comprehensive two-dimension...

Descripción completa

Detalles Bibliográficos
Autores principales: Chen, Shuang, Wang, Li, Ni, Derang, Lin, Lin, Wang, Heyu, Xu, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401407/
https://www.ncbi.nlm.nih.gov/pubmed/34443387
http://dx.doi.org/10.3390/molecules26164796

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8401407/
https://www.ncbi.nlm.nih.gov/pubmed/34443387
http://dx.doi.org/10.3390/molecules26164796

Ejemplares similares