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Evaluation of Perceptual Interactions between Ester Aroma Components in Langjiu by GC-MS, GC-O, Sensory Analysis, and

Yunwei Niu1, Ying Liu1, Zuobing Xiao1,2

  • 1School of Perfume and Aroma Technology, Shanghai Institute of Technology, No.100 Haiquan Road, Shanghai 201418, China.

Foods (Basel, Switzerland)
|February 20, 2020
PubMed

Keywords:
Feller’s additive modelLangjiuOAVester compoundsperceptual interactionsvector model

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