Journal of agricultural and food chemistry
Extensive "Heart-Cut" 2D GC-MS/Olfactometry, Complementary to Aroma Extract Dilution Analysis, Odor Activity Value Evaluation, and Aroma Recombination Study, to Assess the Contribution of "Five-Grain" Derived Compounds to Baijiu Aroma.
Di Chen, Kangzhuo Yang, Zhanglan He, Zhipeng Liu, Dong Zhao, Jia Zheng, Michael C Qian
Published: 202610.1021/acs.jafc.5c07407
Abstract
Grains are widely used for the fermentation of spirits, including baijiu. Wuliangye is one of the most renowned baijiu brands, fermented from a blend of five grains: sorghum, wheat, corn, rice, and glutinous rice. To understand the aroma contribution…
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