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Construction of a Comprehensive Contribution Ranking Model for Baijiu Aroma Compounds Based on Multi-Source Molecular

Yashuai Wu1, Xudong Zhang2, Wenjing Tian2

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Foods (Basel, Switzerland)
|September 15, 2026
PubMed

Keywords:
Baijiuaroma compoundsaroma recombinationcomprehensive contribution rankingmulti-source molecular featuressensory evaluation

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