Characterization of the flavor profile of Huangjiu brewed with Polygonatum sibiricum and Broomcorn millet using HS-SPME-GC × GC-TOF-MS, GC-IMS, intelligent sensory and molecular docking approaches
Baoqing Bai, Junnan Li, Ziqing Zhang, Ying Zhang, Tao Bo, Jinhua Zhang, Ligang Yu, Sanhong Fan, Yukun Yang
Topics & Concepts
ChemistryElectronic noseAromaFlavorSolid-phase microextractionGas chromatography–mass spectrometryChromatographyMass spectrometryGas chromatographyFood scienceNeuroscienceBiologyAdvanced Chemical Sensor TechnologiesAnalytical Chemistry and ChromatographyBiochemical Analysis and Sensing Techniques