Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS

Comparison of volatile flavor components of original strong-flavor Baijiu with different spatial levels based on electronic nose and HS-SPME-GC-MS

The volatile flavor compounds of original strong-flavor (Nongxiangxing) Baijiu with different spatial levels were compared by electronic nose combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, the key difference flavor compounds in th...

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Bibliographic Details
Main Author:	LI Yuzhu, YANG Kangzhuo, LIU Zhipeng, HE Zhanglan, ZHENG Jia
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2024-01-01
Series:	Zhongguo niangzao
Subjects:	electronic nose\|original strong-flavor baijiu\|volatile flavor compound\|key difference flavor component
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-34.pdf
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