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Identification of key odorants in traditional Shaoxing-jiu and evaluation of their impacts on sensory descriptors by using sensory-directed flavor analysis approaches

Crossref DOI link: https://doi.org/10.1007/s11694-020-00769-7

Published Online: 2021-01-04

Published Print: 2021-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Yu, Haiyan

Xie, Jingru

Xie, Tong

Chen, Chen

Ai, Lianzhong

Tian, Huaixiang https://orcid.org/0000-0002-6097-809X
Funding

Funding for this research was provided by:

Natural Science Foundation of Shanghai (17ZR1429500)
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Text and Data Mining valid from 2021-01-04

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Article History

Received: 13 June 2020

Accepted: 29 November 2020

First Online: 4 January 2021

Compliance with ethical standards

:

: The authors declare that they have no conflict of interest.

: This article does not contain any studies with human or animal subjects.

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