Analysis of Key Aroma Active Compounds of Novel Qingke Baijiu by GC-MS/GC-O-MS Combined with PLSR

Analysis of Key Aroma Active Compounds of Novel Qingke Baijiu by GC-MS/GC-O-MS Combined with PLSR

A novel Qingke Baijiu was produced by the process of light-aroma Baijiu combined with high-temperature stacking process and using highland barley of Tibet as material. Three kinds of Qingke Baijiu samples were evaluated by quantitative descriptive analysis, and analyzed by liquid-liquid extraction c...

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Bibliographic Details
Main Authors:	Yahui ZHAO, Pengfei LIAO, Lu CHEN, Yuhong ZHANG, Xuliang WANG, Yulong JIN, Jiajun YU, Hehe LI, Jinyuan SUN
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2024-10-01
Series:	Shipin gongye ke-ji
Subjects:	qingke baijiu flavor quantitative descriptive analysis gas chromatography-mass spectrometry odor active value
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023090308
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