The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS

The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and ICP-MS

The origin and grade are the important factors that influence the flavor and price of Qingxiangxing Baijiu (QXB). As the grade increased, sensory differences and geographical differences become more pronounced. The aromas of floral, fruity, and sweet become more noticeable, while the acidity decreas...

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Bibliographic Details
Main Authors: Qiao Huang, Xianping Qiu, Tongwei Guan, Jianshen Yu, Yichen Mao, Yu Li, Yuan Rao, Hongguang Shang, Yanhui Zhao
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Qingxiangxing Baijiu
Sensory analysis
Baijiu grades
Geographical origin
Metal ions
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524010290
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