Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies
Lulu Wang, Lan Wu, Danhua Xiang, Hao Huang, Ying Han, Zhen Pan, Binbin Shi, Shuang Chen, Yan Xu
Topics & Concepts
AromaChemistryFlavorVanillinDilutionFood scienceDimethyl trisulfideOrganolepticChromatographyOrganic chemistryPhysicsSulfurThermodynamicsDimethyl disulfideFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies