Comparison of the aroma-active compounds and sensory characteristics of different grades of light-flavor baijiu

HIGHLIGHTS

• who: Huanhuan Li et al. from the School Biotechnology, Jiangnan University, Lihu Wuxi, China have published the research: Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu, in the Journal: Foods 2023, 1238 of /2023/
• what: A total of 88 aroma-active compounds were identified by LLE combined with GC-O-MS analysis in four different grades of FJ.
• how: The results showed that a majority aroma in high-grade FJ had higher aroma intensities and concentrations. The TDS data were collected using SensoMaker software. The . . .
  

   

  

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