Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science

Published 2019 View Full Article

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Title
Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory science
Authors
Keywords
Baijiu, Gas chromatography–olfactometry, GC×GC–TOF–MS, Aroma extract dilution analysis, Odor activity values, Benzenemethanethiol
Journal
FOOD CHEMISTRY
Volume 284, Issue -, Pages 100-107
Publisher
Elsevier BV
Online
2019-01-25
DOI
10.1016/j.foodchem.2019.01.102

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