HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11010116
Abstract: Daqu has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was used to analyze the volatile flavor components of Strong… read more here.
Keywords: daqu; strong aroma; baijiu daqu; aroma baijiu ... See more keywords
Optimization and Preparation of Tallow with a Strong Aroma by Mild Oxidation
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27249047
Abstract: This study was performed to extract and separate the volatiles with solid-phase microextraction (SPME), and was conducted to analyze volatile odor compounds qualitatively and quantitatively in the production of a strong aroma tallow by mild… read more here.
Keywords: oxidation; optimization preparation; mild oxidation; strong aroma ... See more keywords