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Characterization of Odor-active Compounds in Moutai-flavor Daqu Using Aroma Extract Dilution Analysis

by Yongsu Li, Derang Ni, Lizhang Yang, Sheng Wang, Fan Yang and Li Wang

Journal of Food and Nutrition Research. 2022, 10(11), 793-800. DOI: 10.12691/jfnr-10-11-6
Pub. Date: November 11, 2022Views: 4896 Downloads: 5592Like: 1

sensory evaluation Lichrolut-EN SPE aroma extract dilution analysis (AEDA) Daqu odor-active compounds

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