Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies.

Wang L, Wu L, Xiang D, Huang H, Han Y, Zhen P, Shi B, Chen S, Xu Y. Characterization of key aroma compounds in aged Qingxiangxing baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission studies. Food Chem. 2023 Sep 01; 419:136027.

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subject areas

Gas Chromatography-Mass Spectrometry
Indicator Dilution Techniques
Plant Extracts
Volatile Organic Compounds

authors with profiles

Lang Wu, PhD

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