Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis.
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DOI: 10.1016/j.foodchem.2021.129363
Abstract: A study was carried out to determine systematically the key aroma-active compounds of Langyatai Baijiu with Jian flavour (LBJF) using sensory omics analysis (SOA). A total of 56 odorants were screened out using gas chromatography-olfactometry-mass… read more here.
Keywords: flavour; analysis; characterization key; baijiu jian ... See more keywords