Elucidation of the key aroma compounds of floral and fruity aroma in sauce-flavored Baijiu by pervaporative membrane separation, GC-IMS, GC-MS, and Aroma Omission Studies

作者：Zhen Mou, Xuemei Cai, Jingyun Liu, Ruijie Deng, Zhaonan Liu, Rui Fan, Jian Tang, Aimin Luo · 发表于：Food Bioscience · 年份：2025 · DOI：10.1016/j.fbio.2025.106270 · 被引用次数：20 · 研究领域：Fermentation and Sensory Analysis、Tea Polyphenols and Effects、Food Quality and Safety Studies