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Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu

Dan Qin1, Silei Lv2, Yi Shen3

  • 1Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.

Food Chemistry
|September 23, 2023
PubMed

Keywords:
BaijiuD/l-lactic acidFlavorInteraction mechanismSotolon

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