Aroma characteristics of traditional Huangjiu produced around Winter Solstice revealed by sensory evaluation, gas chromatography–mass spectrometry and gas chromatography–ion mobility spectrometry
Haiyan Yu, Wei Guo, Tong Xie, Lianzhong Ai, Huaixiang Tian, Chen Chen
Topics & Concepts
ChemistryAromaEthyl hexanoateChromatographyEthyl butyrateGas chromatographyMass spectrometryIsoamyl acetateGas chromatography–mass spectrometryIon-mobility spectrometryEthyl acetateOctanalFlavorFood scienceHexanalFermentation and Sensory AnalysisTea Polyphenols and EffectsFood Quality and Safety Studies