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Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Yan Yan1,2, Shuang Chen1, Yao Nie1

  • 1State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education & School of Biotechnology, Jiangnan University, Wuxi 214100, China.

Foods (Basel, Switzerland)
|March 6, 2021
PubMed

Keywords:
UPLC–MS/MSperceptive interactionspyrazinessoy sauce aroma type Baijiusub-threshold

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