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Keyword    gas chromatography–olfactometry-mass spectrometry (GC–O-MS)

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Characterization of the Key Flavor Compounds Contributing to the Lingering Cup Aroma in Sauce-Flavor Baijiu Using Sensomics and Flavoromics
by Nian Cao, Yubo Yang, Li Wang and Fan Yang
Journal of Food and Nutrition Research. 2024, 12(10), 461-470. DOI: 10.12691/jfnr-12-10-8
Pub. Date: October 30, 2024Views: 5496Downloads: 6854
Sauce-flavor Baijiu lingering cup aroma gas chromatography–olfactometry-mass spectrometry (GC–O-MS) odor activity value (OAV) variable importance in projection (VIP) aroma recombination
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