Using GC-IMS and FTIR to investigate the effect of ionizing radiation on volatile compounds and hydrogen bonding of strong-flavor baijiu

Using GC-IMS and FTIR to investigate the effect of ionizing radiation on volatile compounds and hydrogen bonding of strong-flavor baijiu

Irradiation has been proven to be an effective method for enhancing baijiu quality and accelerating its aging process. However, differences in irradiation duration and dose rates exist between gamma irradiation (GI) and electron beam irradiation (EBI). Currently, the impact of these two irradiation...

Full description

Saved in:
Bibliographic Details
Main Authors: Qi Zheng, Wenhui Tian, Shanshan Wang, Xiaoli Liu, Qiulian Kong, Ling Yue, Weiqiang Yan, Yi Zhang, Lang Nong, Xiaoyan Xu, Zhijun Chen
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Hydrogen bonding
Ionizing radiation
Strong-flavor baijiu
Volatile compounds
Sensory evaluation
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525002998
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2590157525002998

Similar Items