Machine-Learning-Assisted Aroma Profile Prediction in Five Different Quality Grades of Nongxiangxing Baijiu Fermented During Summer Using Sensory Evaluation Combined with GC×GC–TOF-MS

Machine-Learning-Assisted Aroma Profile Prediction in Five Different Quality Grades of Nongxiangxing Baijiu Fermented During Summer Using Sensory Evaluation Combined with GC×GC–TOF-MS

Flavor is one of the crucial factors that influences the quality and consumer acceptance of baijiu. In this study, we analyzed the volatile organic compound (VOC) profiles of five different quality grades of Nongxiangxing baijiu (NXB), fermented during the summer of 2024, using 2D gas chromatography...

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Bibliographic Details
Main Authors: Dongliang Shao, Wei Cheng, Chao Jiang, Tianquan Pan, Na Li, Mengmeng Li, Ruilong Li, Wei Lan, Xianfeng Du
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
Nongxiangxing baijiu (NXB)
volatile organic compounds (VOCs)
characteristic components
machine learning
discrimination and prediction of flavor
Online Access:https://www.mdpi.com/2304-8158/14/10/1714
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