Analysis of volatile flavor components of sauce-flavor Baijiu of different aging years
Using the sauce-flavor (Jiangxiangxing) Baijiu samples (Y5-Y17) aged for 5 to 17 years as the research object, the volatile flavor components and organic acid contents were detected using gas chromatography-flame ionization detector (GC-FID) and ion chromatography (IC). The characteristic differenti...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-144.pdf |
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