Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1132527
Abstract: In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor’s quality. Moreover, low-quality liquor may cause health problems. The different quality grades of base liquor were… read more here.
Keywords: quality grades; quality; liquor; base liquor ... See more keywords
A Machine Learning Method for the Quality Detection of Base Liquor and Commercial Liquor Using Multidimensional Signals from an Electronic Nose
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12071508
Abstract: Chinese liquor is a world-famous beverage with a long history. Base liquor, a product of liquor brewing, significantly affects the flavor and quality of commercial liquor. In this study, a machine learning method consisting of… read more here.
Keywords: machine; liquor; base liquor; commercial liquor ... See more keywords
Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12102016
Abstract: The selection of base liquor plays a crucial role in the flavor of soaked greengage wine. This study aimed to investigate the effects of different base liquor treatments on the physicochemical characteristics and aroma composition… read more here.
Keywords: analysis; base liquor; greengage wine;