Sensory characteristics and the difference law of volatile components in rounds base liquor of sauce-flavor Baijiu
In this study, using the 1st to the 7th rounds of base liquor of sauce-flavor (Jiangxiangxing) Baijiu as research objects, the sensory characteristics and volatile components were analyzed by quantitative descriptive analysis (QDA), gas chromatography-mass spectrometry (GC-MS), and gas chromatograph...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-06-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-6-32.pdf |
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