Rapid identification of high-temperature Daqu Baijiu with the same aroma type through the excitation emission matrix fluorescence of maillard reaction products
Hengye Chen, Yanmei Zhu, Yufei Xie, Wanjun Long, Wei Lan, Yuanbin She, Haiyan Fu
Topics & Concepts
AromaMaillard reactionChemistryFlavorChromatographyFood scienceChemometricsLinear discriminant analysisMatrix (chemical analysis)FluorescenceAmadori rearrangementFurfuralAnalytical Chemistry (journal)Organic chemistryBiochemistryArtificial intelligenceComputer scienceQuantum mechanicsPhysicsGlycationReceptorCatalysisFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesTea Polyphenols and Effects