Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments

The aroma components in Meilanchun sesame flavor style baijiu were identified by aroma extract dilution analysis (AEDA), quantitative analysis, aroma active compound recombination, and omission/addition experiments. 92 components in Meilanchun were identified. Among them, 47 odor active compounds we...

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Detalles Bibliográficos
Autores principales: Sun, Jinyuan, Li, Qinya, Luo, Siqi, Zhang, Jinglin, Huang, Mingquan, Chen, Feng, Zheng, Fuping, Sun, Xiaotao, Li, Hehe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2018
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9081701/
https://www.ncbi.nlm.nih.gov/pubmed/35540260
http://dx.doi.org/10.1039/c8ra02727g

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9081701/
https://www.ncbi.nlm.nih.gov/pubmed/35540260
http://dx.doi.org/10.1039/c8ra02727g

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