Uncovering the flavor differences between black rice wine and glutinous rice wine by GC-MS, GC-IMS, HPLC, and electronic sensory analysis
Aoxing Tang, Bangzhu Peng
Topics & Concepts
ChemistryAromaWineFood scienceFlavorIsoamyl acetateBlack riceBranGas chromatography–mass spectrometryGuaiacolBrown riceChromatographyOrganic chemistryMass spectrometryRaw materialCatalysisGABA and Rice ResearchFermentation and Sensory AnalysisFood Quality and Safety Studies