Analysis of sensory and flavor components characteristics of sauce-flavor Baijiu base liquor with different rounds and grades
The sensory characteristics and flavor compositions of sauce-flavor (Jiangxiangxing) Baijiu base liquor with different rounds and grades were studied by sensory quantitative descriptive analysis (QDA), multiple detection techniques for flavor compounds determination and odor activity value (OAV) ana...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-08-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-8-61.pdf |
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