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两种不同类型的基于大米的Baijiu之间的芳香化合物和感官特征的比较

Fan Wu1,2, Shaohui Fan3, Guoliang He3

  • 1Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.

Foods (Basel, Switzerland)
|March 13, 2024
PubMed
概括

青风味的 Baijiu 与传统的米 Baijiu 相比,提供了独特的植物,油性和烤的香味. 通过感官和化学分析确定了关键的芳香化合物,揭示了七个对清华的关键贡献者.

关键词:
在 GC-O-MS 中使用.香味 香气 味道 味道 味道 味道多变量统计分析多变量统计分析气味活动值 (OAVs)基于大米的 Baijiu 是一个很好的选择.感官评估 感官评估

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