Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis-Reference-Cited by-同舟云学术

Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis

Published:2023-01 Issue: Volume:174 Page:114430
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chen Lu,Yan Ruyu,Zhao Yahui,Sun Jinyuan^ORCID,Zhang Yanyan,Li Hehe,Zhao Dongrui,Wang Bowen,Ye Xingqian,Sun Baoguo

Funder

National Natural Science Foundation of China

Beijing University of Chemical Technology

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

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