Insights into the Aroma Profile of Sauce-Flavor Baijiu by GC-IMS Combined with Multivariate Statistical Analysis
Aroma is among the principal quality indicators for evaluating Baijiu. The aroma profiles of sauce-flavor Baijiu produced by 10 different manufacturers were determined by GC-IMS. The results showed that GC-IMS could effectively separate the volatile compounds in Baijiu, and a total of 80 consensus v...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
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| Series: | Journal of Analytical Methods in Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2022/4614330 |
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