Aroma analysis of rum prepared by rapid aging process

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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Bibliographic Details
Main Author:	HAO Yadong, WANG Shiyu, CHEN Jinxiu, CUI Yang, LI Jingming
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-01-01
Series:	Zhongguo niangzao
Subjects:	rum\|rapid aging\|aroma composition\|gc-ms\|odor activity value
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-44.pdf
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