Flavor characterization of Chenxiang-type baijiu-Daoguang nianwu aged in wooden Jiuhai with different vintages integrating GC-E-nose, GC-IMS, GC-MS-O, ROAV and chemometrics approaches

Food Research International 2026

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Authors: Na Wang, Xiangyang Zhang, Li Xue, Zhen Zhang, Li Fu, Xuejiao Ren, Hui Zhang, Bo Zhang, Xiaoyu Jiang, Lili Zhang, Mei Wang

DOI: 10.1016/j.foodres.2026.118821

Cited by: 4

References: 34

Fields of Study & Subjects

Fermentation and Sensory Analysis Postharvest Quality and Shelf Life Management Food Quality and Safety Studies

References 34