Food research international (Ottawa, Ont.)OdorantsGas Chromatography-Mass SpectrometryVolatile Organic CompoundsElectronic NoseTaste
Study on characteristic aroma compounds of Qingke baijiu and their biosynthesis mechanism.
Lihua Chen, Qinghua Peng, Yuhang Chen, Fuhong Che, Zhanxiu Chen, Shengbao Feng
Published: 202510.1016/j.foodres.2025.117544
Abstract
In this study, the electronic tongue, electronic nose, GC-MS, and GC-IMS technologies were used to analyze the raw materials, Daqu, and raw liquor of Qingke Baijiu throughout the entire brewing process. Similar to other alcoholic beverages, esters an…
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