Investigating the influence of 60Co irradiation on the aging aroma components of soy sauce aroma type baijiu by integrating E-nose, GC–MS, GC–IMS, and chemometric methods

已完结 10 由叶子发布于 2025/10/30 10:21:42

DOI:10.1016/j.fochx.2025.102704
作者：Jiahui Dai , Wangping Tang , Yanan Wang , Xin Gan , Ling Yang , Jing Zhang , Yicheng Sun , Yijue Wang , Hongjian Qin , Shiping Wang
文献类型：期刊论文
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Elsevier

Abstract：To evaluate the feasibility of 60Co irradiation for rapid aging of SSATB, this study employed fresh SSATB (CK) as a benchmark while subjecting test samples to irradiation for 12 h, 24 h, 36

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