Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments
Keyword(s):
The aroma components in Meilanchun sesame flavor style baijiu were identified by aroma extract dilution analysis (AEDA), quantitative analysis, aroma active compound recombination, and omission/addition experiments.
2019 ◽
Vol 67
(17)
◽
pp. 4876-4884
◽
2008 ◽
Vol 56
(14)
◽
pp. 5820-5826
◽
2020 ◽
Vol 68
(38)
◽
pp. 10403-10413
◽
2017 ◽
Vol 65
(2)
◽
pp. 394-401
◽
2016 ◽
Vol 64
(33)
◽
pp. 6433-6442
◽