Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics

Chinese liquor aroma components were characterized during the aging process using gas chromatography (GC). Principal component and cluster analysis (PCA, CA) were used to discriminate the Chinese liquor age which has a great economic value. Of a total of 21 major aroma components identified and quan...

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Veröffentlicht in:	Scientific reports 2017-01, Vol.7 (1), p.39671-39671, Article 39671
Hauptverfasser:	Xu, M. L., Yu, Y., Ramaswamy, H. S., Zhu, S. M.
Format:	Artikel
Sprache:	eng
Schlagworte:	639/638/11/296 639/705/1041 Aging Alcohols Aldehydes Chromatography Esters Furans Furfural Gas chromatography Humanities and Social Sciences Lactic acid Liquor multidisciplinary Pesticides Propionic acid Science Science (multidisciplinary) Statistical analysis
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