2020•Food ChemistryRequires access

Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive sensory analysis

Yingxia He, Zhipeng Liu, Michael C. Qian, Xiao‐Wei Yu, Yan Xu, Shuang Chen

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Key concepts: Aroma, Flavor, Chemistry, Sensory analysis, Mass spectrometry, Quantitative Descriptive Analysis, Food science, Partial least squares regression

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Unraveling the chemosensory characteristics of strong-aroma type Baijiu from different regions using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and descriptive sensory analysis — Research Paper | ScholarLens