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Differences and correlations between industrial experts and semi‐trained assessors in the sensory evaluation of strong‐aroma baijiu using rate‐all‐that‐apply
2天前
已完结
Effects of Ethanol on Flavor Perception in Alcoholic Beverages
1个月前
已完结
Characterization of aroma differences in Jiangxiangxing baijiu with varying ethanol concentrations: Emphasis on olfactory threshold changes of aroma compounds
1个月前
已完结
Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive sensory analysis
1个月前
已完结
Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix
1个月前
已完结
Analysis of aroma compounds in different grades of Luzhou Laojiao strong-aroma Baijiu by molecular sensory science
1个月前
已完结
Co-decoding dynamics in volatiles and sensory profiles of Zhaiji millet vinegar during aging by integrating multiple flavor characterization techniques and chemometrics
1个月前
已完结
A biomimetic olfactory recognition system for the discrimination of Chinese liquor aromas
2个月前
已完结
Separation and characterization of sweet compounds in Baijiu by molecular distillation combined with molecular sensory science
4个月前
已完结
Unraveling the chemosensory characteristics dependence of sauce-flavor baijiu on regionality using descriptive sensory analysis and quantitative targeted flavoromics
4个月前
已完结
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