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
Machine-Learning-Assisted Aroma Profile Prediction in Five Different Quality Grades of Nongxiangxing Baijiu Fermented During Summer Using Sensory Evaluation Combined with GC×GC–TOF-MS
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DOI: 10.3390/foods14101714
Abstract: Flavor is one of the crucial factors that influences the quality and consumer acceptance of baijiu. In this study, we analyzed the volatile organic compound (VOC) profiles of five different quality grades of Nongxiangxing baijiu… read more here.
Keywords: quality; baijiu; quality grades; different quality ... See more keywords