Identification on regional-markers based on the flavor molecular matrix analysis of sauce-aroma style Baijiu.

In this study, 6 key flavor substances (including ethyl octanoate, ethyl 2-methyl propanoate, propyl acetate, ethyl heptanoate, 2-nonanone and butyl hexanoate) were considered as important regional-markers to effectively identify the production region of sauce-aroma style Baijiu. This article is protected by copyright. All rights reserved.