Differences in flavor characteristics of rounds of Sauce-based Baijiu based on GC-IMS, GC-MS, and electronic tongue
Yao Lin, Dandan Yuan, Shaoji Zhang, Tianxiang Wu
Topics & Concepts
Electronic tongueFlavorGas chromatography–mass spectrometryChemistryFood scienceElectronic noseChromatographyMass spectrometryComputer scienceTasteArtificial intelligenceFood Quality and Safety StudiesFermentation and Sensory AnalysisTea Polyphenols and Effects