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March 29, 2022FoodsOpen Access

Uncover the Flavor Code of Roasted Sesame for Sesame Flavor Baijiu: Advance on the Revelation of Aroma Compounds in Sesame Flavor Baijiu by Means of Modern Separation Technology and Molecular Sensory Evaluation

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Authors

HCHao ChenYWYashuai WuJWJunshan Wang

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Cite This Study

Chen et al. (2022) studied this question.

synapsesocial.com/papers/6a85106f593b0cd2ab8aabc0https://doi.org/10.3390/foods11070998
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis2021 · 56 citations
  2. 2Characterization of aroma-active compounds in three Chinese Moutai liquors by gas chromatography-olfactometry, gas chromatography-mass spectrometry and sensory evaluation2016 · 81 citations
  3. 3Exploring the Mystery of the Sweetness of Baijiu by Sensory Evaluation, Compositional Analysis and Multivariate Data Analysis2021 · 49 citations