Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

Yunwei Niu,Zhengmin Yao,Qing Xiao,Zuobing Xiao,Ning Ma,Jiancai Zhu

Food Chemistry（2017）

引用 110|浏览6

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摘要

•Sensory analysis succeeded in identification of the overall aroma in liquors.•Ten sulfur compounds were identified and quantified for the first time.•PLSR showed that the correlation between compounds, sensory attributes and samples.

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关键词

Chinese light aroma type liquors,Gas chromatography-olfactometry,Aroma extract dilution analysis,Odor activity value,GC-flame photometric detection,Aroma recombination

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