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Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment

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Decoding the honey-like aroma formation in Chinese rice-flavor baijiu via key aroma compounds and their perceptual

Peiqi Li1, Kaijun Xie1, Yufeng Feng1

  • 1Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.

Food Research International (Ottawa, Ont.)
|July 6, 2026
PubMed

Keywords:
Chinese rice-flavor baijiuGC-O/MSPerceptual interactionsPhenylethyl alcoholRaman spectraSotolon

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