Comparative analysis of flavor characteristics of two rounds of Qingxiangxing Baijiu by GC×GC-TOFMS, HS-GC-IMS, GC-E-nose and E-tongue
Baoqing Bai, Lanqi Zhang, Ying Zhang, Bin Feng, Tao Bo, Jinhua Zhang, Sanhong Fan, Yukun Yang
Topics & Concepts
ChemistryGas chromatography–mass spectrometryFlavorChromatographyElectronic noseFood scienceArtificial intelligenceMass spectrometryComputer scienceFermentation and Sensory AnalysisFood Quality and Safety StudiesTea Polyphenols and Effects