Identification of regionalmarkers based on the flavor molecular matrix analysis of sauce‐aroma style baijiu
He Huang, Yashuai Wu, Hao Chen, Yaxin Hou, Junshan Wang, Jiaxin Hong +4 more
Journal of the Science of Food and Agriculture
Abstract
Six key flavor substances (ethyl octanoate, ethyl 2-methylpropanoate, propyl acetate, ethyl heptanoate, 2-nonanone and butyl hexanoate) were considered as important regionalmarkers to effectively identify the production region of sauce-aroma style baijiu. © 2023 Society of Chemical Industry.
Extracted Claims
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ethyl octanoate, ethyl 2-methylpropanoate, propyl acetate, ethyl heptanoate, 2-nonanone, butyl hexanoate considered as important regionalmarkers sauce-aroma style baijiu
“Six key flavor substances (ethyl octanoate, ethyl 2-methylpropanoate, propyl acetate, ethyl heptanoate, 2-nonanone and butyl hexanoate) were considered as important regionalmarkers to effectively iden...”