Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment.
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DOI: 10.1016/j.foodchem.2021.129450
Abstract: The unique flavor of and rich physiological activities exhibited by the Chinese JingJiu has made it become an essential part of the blended alcoholic beverage. In this study, the aromatic characteristics of Chinese JingJiu have… read more here.
Keywords: aroma compounds; key aroma; active compounds; chinese jingjiu ... See more keywords