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280 积分 2025-03-19 加入
Characterization of Key Odorants in Chinese Texiang Aroma and Flavor Type Baijiu (Chinese Liquor) by Means of a Molecular Sensory Science Approach
14小时前
已完结
Unveiling innovation in aroma attribute evaluation of Niulanshan Baijiu: An advanced exploration of two different processing methods via food sensory omics and penalty analysis
14小时前
已完结
Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
15小时前
已完结
Characterization of Potent Odorants Causing a Pickle-like Off-Odor in Moutai-Aroma Type Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Addition, and Omission Studies
15小时前
已完结
Characterization of the Key Odorants in Chinese Zhima Aroma-Type Baijiu by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
15小时前
已完结
Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography–olfactometry, quantitative measurements, and sensory evaluation
15小时前
已完结
Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC–MS and PLFA
17小时前
已完结
Exploration of key aroma active compounds in strong flavor Baijiu during the distillation by modern instrument detection technology combined with multivariate statistical analysis methods
18小时前
已完结
Insights into the Role of 2-Methyl-3-furanthiol and 2-Furfurylthiol as Markers for the Differentiation of Chinese Light, Strong, and Soy Sauce Aroma Types of Baijiu
9天前
已完结
Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics
9天前
已完结
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