Analysis on the difference of characteristic flavor and sensory characteristics of sauce-flavor rounds original liquor
Using the 1st to 7th rounds sauce-flavor (Jiangxiangxing) original liquor from a distillery in Guizhou province during 2021-2022 as research object, the volatile flavor substances of original liquor were detected by gas chromatography-quadrupole time-of-flight tandem mass spectrometry (GC/Q-TOF MS)....
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-01-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-92.pdf |
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