Analysis on the difference of characteristic flavor and sensory characteristics of sauce-flavor rounds original liquor

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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Bibliographic Details
Main Author:	SHI Xin, FAN Chenming, ZHANG Fangli, MU Xianyong, DING Qingqing, ZHOU Kaifei, HUI Ming
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-01-01
Series:	Zhongguo niangzao
Subjects:	sauce-flavor <i>baijiu</i>\|rounds original liquor\|flavor substance\|sensory characteristic
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-92.pdf
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