Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce-aroma style baijiu.
Huang H, Wu Y, Chen H, Hou Y, Wang J, Hong J, Zhao D, Sun J, Huang M, Sun B.
Huang H, et al.
J Sci Food Agric. 2023 Dec;103(15):7434-7444. doi: 10.1002/jsfa.12823. Epub 2023 Jul 24.
J Sci Food Agric. 2023.
PMID: 37395138
CONCLUSION: Six key flavor substances (ethyl octanoate, ethyl 2-methylpropanoate, propyl acetate, ethyl heptanoate, 2-nonanone and butyl hexanoate) were considered as important regionalmarkers to effectively identify the production region of sauce-aroma style baijiu …
CONCLUSION: Six key flavor substances (ethyl octanoate, ethyl 2-methylpropanoate, propyl acetate, ethyl heptanoate, 2-nonanone and …