Characterization and comparative study of the key odorants in Caoyuanwang mild-flavor style Baijiu using gas chromatography–olfactometry and sensory approaches

作者：Juan Wang, Yuezhang Ming, Youming Li, Mingquan Huang, Si‐Qi Luo, Huifeng Li, Huifeng Li, Hehe Li, Hehe Li, Jihong Wu, Xiaotao Sun, Xuelian Luo · 发表于：Food Chemistry · 年份：2021 · DOI：10.1016/j.foodchem.2021.129028 · 被引用次数：88 · 研究领域：Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities、Biochemical Analysis and Sensing Techniques