Articles with "pungency baijiu" as a keyword



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Identification of Compounds Contributing to Trigeminal Pungency of Baijiu by Sensory Evaluation, Quantitative Measurements, Correlation Analysis, and Sensory Verification Testing.

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Published in 2021 at "Journal of agricultural and food chemistry"

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