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Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique
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Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic

Jinying Zhou1, Wenjun Rao1, Shuai Hu1

  • 1Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi 330200, China.

Food Chemistry
|June 25, 2025
PubMed

Keywords:
AgeingElectronic sensory techniquesFlavorGC-IMSGC-O-QTOFTe-flavor baijiu

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