Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms

作者：Lianqing Wang, Ping Tang, Pengjie Zhang, Jun Lu, Yefu Chen, Dongguang Xiao, Xuewu Guo · 发表于：Trends in Food Science & Technology · 年份：2024 · DOI：10.1016/j.tifs.2024.104376 · 被引用次数：125 · 研究领域：Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities、Biochemical and biochemical processes