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Updated: Sep 18, 2025

Metabolomic Analysis of Barley by Gas Chromatography/Mass Spectrometry
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不同排列类型的大麦麦芽对酒中挥发性化合物的影响

Jinglong Zhang1,2,3,4, Ziqiang Chen1,2,3,4, Yongxin Zhang1,2,3

  • 1Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China.

Foods (Basel, Switzerland)
|June 26, 2025
PubMed
概括

与两排大麦芽相比,六排大麦芽生产的酒含有更多可发酵的糖和挥发性化合物. 这些原材料的差异显著影响了最终的酒风味配置文件.

关键词:
酒的味道酒的味道相关性分析的相关性分析.味道前体的前体,即风味前体.六行麦芽六行麦芽是什么意思两个排的麦芽.挥发性化合物是挥发性的化合物.

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