Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MS-Reference-Cited by-同舟云学术

Characterization of the key aroma compounds in a novel Qingke baijiu of Tibet by GC-MS, GC×GC-MS and GC-O-MS

Published:2024-06 Issue: Volume:4 Page:100589
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Zhao Yahui,Liao Pengfei,Chen Lu,Zhang Yuhong,Wang Xuliang,Kang Qiao,Chen Xi,Sun Yue,Jin Yulong,Yu Jiajun,Li Hehe,Zhang Ning,Sun Baoguo,Sun Jinyuan^ORCID

Publisher

Elsevier BV

Subject

Organic Chemistry,Food Science

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4. Research on characteristic flavor components of Langyatai baijiu by sensory-oriented and effect of the new sea-aging method on flavor;Du,2021

5. Determination of odor thresholds of volatile aroma compounds in baijiu by a forced-choice ascending concentration series method of limits;Fan;LIQUOR MAKING,2011

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