Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics

Xuebo Song, Guangnan Wang, Lin Zhu, Fuping Zheng, Jian Ji, Jinyuan Sun, Hehe Li, Mingquan Huang, Qiangzhong Zhao, Mouming Zhao, Baoguo Sun