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Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis
Sweetness is an important Baijiu quality marker, but there is limited research on it. In this study, the main contributors to Baijiu sweetness were identified by “sensomics” combined with “flavoromics”. A total of 43 volatile compounds (mostly esters) were found that appeared to contribute to Baijiu...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622430/ https://www.ncbi.nlm.nih.gov/pubmed/34829124 http://dx.doi.org/10.3390/foods10112843 |