Characterization of key aroma compounds in Rice flavor baijiu from different rice raw materials by gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-quadrupole time of flight mass spectrometry
Wenjun Rao, Xin Li, Linhua Ouyang, Shuilan Zhu, Shuai Hu, Jinying Zhou
Topics & Concepts
AromaChemistryFlavorChromatographyMass spectrometryGas chromatographyFood scienceOctanalDimethyl trisulfideGas chromatography–mass spectrometryHexanalOrganic chemistrySulfurDimethyl disulfideFermentation and Sensory AnalysisTea Polyphenols and EffectsPhytochemicals and Antioxidant Activities