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Comparative characterization and contribution of key aroma compounds in the typical base liquor of Jiang-flavor Baijiu from different distributions in the Chinese Chishui River basin.
Gong J, Ma Y, Li L, Cheng Y, Huang Y. Gong J, et al. Food Chem X. 2023 Oct 11;20:100932. doi: 10.1016/j.fochx.2023.100932. eCollection 2023 Dec 30. Food Chem X. 2023. PMID: 37868367 Free PMC article.
This study investigates the flavor compounds of three typical base liquors (Jiangxiang, Chuntian, and Jiaodixiang) by LLE/LLME/HS-SPME, gas chromatography-mass spectrometry (GC-MS), gas chromatography-flame ionization detection (GC-FID), sensory analysis, and odor activity …
This study investigates the flavor compounds of three typical base liquors (Jiangxiang, Chuntian, and Jiaodixiang) by LLE/LLME/HS-SPM …