Analysis of Pyrazine Compounds of Sauce-flavor Baijiu from Different Regions

Analysis of Pyrazine Compounds of Sauce-flavor Baijiu from Different Regions

Pyrazines are the flavor component basis of the baking aroma of sauce-flavor baijiu and are also an important index for evaluating differences in quality. To explore differences in pyrazine content in sauce-flavor baijiu from different regions, liquid chromatography-tandem mass spectrometry (LC-MS/M...

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Bibliographic Details
Main Authors:	Ling XIANG, Qixiao WU, Junjie JIA, Mansi NIU, Tingyao TU, Long MA, Rongkun TU, Songtao WANG, Caihong SHEN
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2025-06-01
Series:	Shipin gongye ke-ji
Subjects:	sauce-flavor baijiu pyrazine compounds liquid chromatography-tandem mass spectrometry (lc-ms/ms) regions quantitative sensory analysis
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024060411
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