Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques
Jinying Zhou, Wenjun Rao, Shuai Hu, Xin Li, Linghua Ouyang, Shuilan Zhu
Topics & Concepts
FlavorAromaAgeingSweetnessFood scienceChemistryOdorTasteSensory analysisSensory systemPsychologyOrganic chemistryBiologyCognitive psychologyGeneticsFermentation and Sensory AnalysisTea Polyphenols and EffectsBiochemical Analysis and Sensing Techniques