Machine learning combined with GC-FID for discrimination of different categories of maotai-flavor baijiu
Maotai-flavor Baijiu, a traditional Chinese liquor produced via solid-state fermentation, exhibits diverse base Baijiu types due to variations in fermentation rounds, styles, and grades. While crucial for flavor complexity, current manual identification methods hinder blending efficiency and quality...
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| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500402X |
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