Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value

Published 2020 View Full Article

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Title
Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value
Authors
Keywords
Ester aroma compounds, Perceptual interaction, GC-O, Olfactory threshold, OAV
Journal
FOOD RESEARCH INTERNATIONAL
Volume 131, Issue -, Pages 108986
Publisher
Elsevier BV
Online
2020-01-11
DOI
10.1016/j.foodres.2020.108986

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