Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis

Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS. The results showed that GC-IMS could effectively separate the volatile compounds in Baijiu, and a total of 80 consensus v...

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Detalles Bibliográficos
Autores principales: Cai, Wenchao, Wang, Yurong, Wang, Wenping, Shu, Na, Hou, Qiangchuan, Tang, Fengxian, Shan, Chunhui, Yang, Xinquan, Guo, Zhuang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8983223/
https://www.ncbi.nlm.nih.gov/pubmed/35392280
http://dx.doi.org/10.1155/2022/4614330

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8983223/
https://www.ncbi.nlm.nih.gov/pubmed/35392280
http://dx.doi.org/10.1155/2022/4614330

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