Characterization of the key odorants and their content variation in Niulanshan Baijiu with different storage years using flavor sensory omics analysis.
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DOI: 10.1016/j.foodchem.2021.131851
Abstract: Niulanshan Baijiu (NLS) is a light-flavor Baijiu (LFB) with a long history. The aroma-active compounds in six NLSs with different storage years were analyzed using gas chromatography-olfactometry-mass spectrometry (GC-O-MS), coupled with Osme and aroma extraction… read more here.
Keywords: analysis; ethyl; storage years; key odorants ... See more keywords