Evolution of aroma compounds in round soy sauce aroma type baijiu during aging and the effect of aging markers on the lasting aroma in finished glass
Soy sauce aroma type Baijiu (SSAB) is a complex blend of seven rounds of raw SSAB, each with distinct aroma profiles that evolve during maturation. Tracking the aging of individual rounds is crucial for understanding flavor development. The round 1–4 SSABs were analyzed by gas chromatography–mass sp...
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| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000392 |
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