Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
1. Investigation on the aroma compounds of strong-aroma-type Baijiu in 3 different aging years;Cao;J. Food Saf. Qual.,2021
2. China Alcoholic Drinks Association, 2021. 〈https://mp.weixin.qq.com/s/EmD7ZZvTORvHbblRFuSljA〉.
3. Changes in volatile compounds of Chinese Luzhou-flavor liquor during the fermentation and distillation process;Ding;J. Food Sci.,2015
4. Characterization of key odorants in Chinese Chixiang aroma-type liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies;Fan;J. Agric. Food Chem.,2015
5. Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography-olfactometry;Fan;Flavour Fragr. J.,2010
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