Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment

Food Chemistry（2021）

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摘要

Characterization of the key aroma compounds in Chinese JingJiu by quantitative measurements, aroma recombination, and omission experiment.

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关键词

Chinese JingJiu,Key aroma compounds,Sensory analysis,AEDA,Quantitative analysis,OAVS

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