Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry

Characterization and comparison of the aroma-active compounds on different grades of sesame-flavor Baijiu by headspace solid-phase microextraction and gas chromatography-olfactometry-mass spectrometry

This study investigated the aroma-active compounds and compared the differences of three different grades of sesame-flavor Baijiu by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 54 aroma-active compounds were det...

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Bibliographic Details
Main Authors: Dan Qin, Jiawen Duan, Hehe Li, Fuping Zheng, Huan Cheng, Xingqian Ye, Baoguo Sun
Format: Article
Language:English
Published: Tsinghua University Press 2023-01-01
Series:Food Science and Human Wellness
Subjects:
Sesame-flavor Baijiu
Baijiu grades
Sensory evaluation
Principal component analysis
2-Furylmethanethiol
Online Access:http://www.sciencedirect.com/science/article/pii/S221345302200132X
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