Work

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

Year: 2025

Type: article

Source: Food Bioscience

DOI: 10.1016/j.fbio.2025.106270

Authors: Zhen Mou, Xuemei Cai, Jingyun Liu, Ruijie Deng, Zhaonan Liu, Ruiyu Fan, Jian Tang, Aimin Luo

Institutions: Sichuan University, Sichuan Tourism University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Sichuan Province Science and Technology Support Program

Award: G2244947802

OpenAlex ID: W4408031572

FWCI: 11.72

Cites: 24

Cited by: 25

Related to: 10