Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive sensory analysis
Yingxia He, Zhipeng Liu, Michael C. Qian, Xiao‐Wei Yu, Yan Xu, Shuang Chen
Topics & Concepts
AromaFlavorChemistrySensory analysisMass spectrometryQuantitative Descriptive AnalysisFood sciencePartial least squares regressionGas chromatography–mass spectrometryGas chromatographyChromatographyMathematicsStatisticsFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing Techniques