Characterization of the flavor profile of Huangjiu brewed with Polygonatum sibiricum and Broomcorn millet using HS-SPME-GC × GC-TOF-MS, GC-IMS, intelligent sensory and molecular docking approaches

作者：Baoqing Bai, Junnan Li, Ziqing Zhang, Ying Zhang, Tao Bo, Jinhua Zhang, Ligang Yu, Sanhong Fan, Yukun Yang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145300 · 被引用次数：26 · 研究领域：Advanced Chemical Sensor Technologies、Analytical Chemistry and Chromatography、Biochemical Analysis and Sensing Techniques