Aroma analysis of rum prepared by rapid aging process
The rum was prepared by a rapid aging process, the composition of aroma substances was detected by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), and the changes in various aroma substances were analyzed in rum samples at different aging s...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-01-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-44.pdf |
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