Case study on the influence of serving temperature on the aroma release and perception of Huangjiu, a fermented alcoholic beverage
Zhilei Zhou, Yan Wang, Zhimin Zhang, Qingxi Ren, Zhongwei Ji, Xibiao Xu, Yuezheng Xu, Jian Mao
Topics & Concepts
AromaFlavorChemistryFood scienceContext (archaeology)Quantitative Descriptive AnalysisAlcohol contentLinear discriminant analysisFermentationPerceptionSensory analysisChromatographyPsychologyMathematicsStatisticsBiologyNeurosciencePaleontologyFermentation and Sensory AnalysisMeat and Animal Product QualityFood Quality and Safety Studies