Unraveling the difference in aroma characteristics of Huangjiu from Shaoxing region fermented with different brewing water, using descriptive sensory analysis, comprehensive two-dimensional gas chromatography–quadrupole mass spectrometry and multivariate data analysis
Haiyan Yu, Wei Guo, Lianzhong Ai, Chen Chen, Huaixiang Tian
Topics & Concepts
AromaBrewingChemistryEthyl hexanoateSensory analysisFood scienceFermentationGas chromatography–mass spectrometryGas chromatographyIsoamyl acetateMass spectrometryChromatographyFermentation and Sensory AnalysisTea Polyphenols and EffectsBiochemical Analysis and Sensing Techniques