Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass

Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass

Soy sauce aroma type Baijiu (SSAB) is a complex blend of seven rounds of raw SSAB, each with distinct aroma profiles that evolve during maturation. Tracking the aging of individual rounds is crucial for understanding flavor development. The round 1–4 SSABs were analyzed by gas chromatography–mass sp...

Full description

Saved in:
Bibliographic Details
Main Authors: Shi-Yi Wang, Chen Li, Yu-Jie Li, Guang-Qian Liu, Zhen-Ming Lu, Li-Juan Chai, Hong-Yu Xu, Jin-Song Shi, Song-Tao Wang, Cai-Hong Shen, Xiao-Juan Zhang, Zheng-Hong Xu
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Baijiu
Aging
Flavor
Aging marker
Long chain fatty acid ethyl esters
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000392
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items