Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatography

Determination of 53 volatile flavor components in strong-flavor Baijiu by gas chromatography

In order to establish an efficient and accurate method for detecting various trace components in strong-flavor (Nongxiangxing) Baijiu, a gas chromatography (GC) method for the detection of 53 volatile flavor components in strong-flavor Baijiu was established by optimizing the column types, split rat...

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Bibliographic Details
Main Author:	XU Jia, LIAO Li, ZOU Yongfang, GAN Qiao, JING Xiong, PENG Houbo, QIAN Yu
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-04-01
Series:	Zhongguo niangzao
Subjects:	strong-flavor baijiu\|trace component\|detection\|gas chromatography
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-276.pdf
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