Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography–olfactometry and sensory approaches
Juan Wang, Yuezhang Ming, Youming Li, Mingquan Huang, Si‐Qi Luo, Huifeng Li, Huifeng Li, Hehe Li, Hehe Li, Jihong Wu, Xiaotao Sun, Xuelian Luo
Topics & Concepts
Dimethyl trisulfideAromaChemistryOlfactometryFlavorHexanoic acidOdorChromatographyEthyl lactateSensory analysisFood scienceOrganic chemistryDimethyl disulfideCatalysisSulfurFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing Techniques