Identification of volatile differential markers in strong‐aroma Baijiu based on gas chromatography–electronic nose combined with gas chromatography–time‐of‐flight mass spectrometry
These four substances can be used as volatile differential markers of strong-aroma Baijiu samples. This research provides theoretical support for the detection and improvement of Baijiu product quality. © 2024 Society of Chemical Industry.
Authors
- Danni Zhang (ORCID: https://orcid.org/0000-0003-4936-0587)
- Shui Jiang (ORCID: https://orcid.org/0000-0002-7701-9565)
- Aliya Aliya
- Yuan Liu (ORCID: https://orcid.org/0000-0003-1420-0276)
- Shi Liu
- Yufa Cao
Institutions
- Shanghai Jiao Tong University (CN)
- Ningxia University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-09-13
- DOI
- https://doi.org/10.1002/jsfa.13855
- Citations
- 13
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 4.53