Evolution of key flavor compounds in sauce-flavor Baijiu base liquor across seven rounds by GC and orthogonal partial least squares-discriminant analysis

HUANG Zhiguo, WANG Yulong, ZHENG Ruoxin, ZHAO Huan, DENG Jie, WEI Chunhui

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 183-190.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (18) : 183-190. DOI: 10.13995/j.cnki.11-1802/ts.044870

Evolution of key flavor compounds in sauce-flavor Baijiu base liquor across seven rounds by GC and orthogonal partial least squares-discriminant analysis

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(18): 183-190 https://doi.org/10.13995/j.cnki.11-1802/ts.044870

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