Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing.
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DOI: 10.1021/acs.jafc.1c06875
Abstract: Pungency is one of the most important mouthfeel characteristics that is primarily related to the sensory quality of distilled spirits. However, the chemical basis of pungency is still unclear. A set of Baijiu samples with… read more here.
Keywords: analysis; identification compounds; pungency; pungency baijiu ... See more keywords