HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu

Daqu has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was used to analyze the volatile flavor components of Strong aroma baijiu Daqu. DI-GC-O was used to choose the best extraction fiber to ext...

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Detalles Bibliográficos
Autores principales: Wang, Zhe, Wang, Song, Liao, Pengfei, Chen, Lu, Sun, Jinyuan, Sun, Baoguo, Zhao, Dongrui, Wang, Bowen, Li, Hehe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750912/
https://www.ncbi.nlm.nih.gov/pubmed/35010242
http://dx.doi.org/10.3390/foods11010116

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750912/
https://www.ncbi.nlm.nih.gov/pubmed/35010242
http://dx.doi.org/10.3390/foods11010116

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