Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis

Published 2020 View Full Article

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Title
Characterization of key aroma compounds in Huangjiu from northern China by sensory-directed flavor analysis
Authors
Keywords
Huangjiu, Gas chromatography-olfactometry (GC-O), Aroma recombination, Omission/addition, Key odorants
Journal
FOOD RESEARCH INTERNATIONAL
Volume 134, Issue -, Pages 109238
Publisher
Elsevier BV
Online
2020-04-20
DOI
10.1016/j.foodres.2020.109238

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