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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...

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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

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