Characterization of the potent odorants in Tibetan Qingke Jiu by sensory analysis, aroma extract dilution analysis, quantitative analysis and odor activity values
Shanshan Fan, Ke Tang, Yan Xu, Shuang Chen
Topics & Concepts
AromaPhenylacetaldehydeChemistryOdorFlavorAcetic acidEthyl hexanoateFood scienceEthyl acetateSensory analysisChromatographyOrganic chemistryFermentation and Sensory AnalysisOlfactory and Sensory Function StudiesPhytochemicals and Antioxidant Activities