Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment.
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DOI: 10.1016/j.foodchem.2020.128002
Abstract: Solid-phase microextraction - mass spectrometry (SPME-MS) and fast gas chromatography based electronic nose (GC-E-Nose) were used and compared for their suitability to distinguish Baijiu of various aroma types and geographical origin. Baijiu is a traditional… read more here.
Keywords: baijiu; classification; analysis baijiu; origin ... See more keywords