Elucidating metal ion-regulated flavour formation mechanism in the aging process of Chinese distilled spirits (Baijiu) by electrochemistry, ICP-MS/OES, and UPLC-Q-Orbitrap-MS/MS
Qing Zheng, Yaru Hu, Ayuan Xiong, Ying Su, Zihao Wang, Kun Zhao, Yougui Yu
Abstract
Schematic representation of the metal ion-regulated flavour formation mechanism in the aging process of Baijiu.
Topics & Concepts
OrbitrapChemistryChromatographyElectrochemistryFlavourMass spectrometryInductively coupled plasma mass spectrometryFood scienceElectrodePhysical chemistryFermentation and Sensory AnalysisBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality