Unraveling the fruity aroma in soy sauce aroma Baijiu by pinpointing key aroma compounds and evaluating their sensory impact.

已完结 10 由龙凌音发布于 2026/6/9 20:36:59

DOI:10.1016/j.foodchem.2026.149876
作者：Yu-Jie Li,?Xiao-Juan Zhang,?Lan Wu,?Zhen-Ming Lu,?Lu-Qin Tian,?Yun-Hao Lu,?Li-Juan Chai,?Hong-Yu Xu,?Xiao-Long You,?Yuan-Long Chi,?Feng Hu,?Zheng-Hong Xu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study addresses the underexplored role of fruity aroma compounds in soy sauce aroma Baijiu (SSAB). Using GC-O-MS, AEDA, and GC × GC-TOF-MS, 30 key fruity odorants were identified, with

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