Volatile flavor components in strong-flavor <em>Baijiu</em> detected by different pretreatment methods combined with GC-MS

doi:10.11882/j.issn.0254-5071.2025.06.038

Volatile flavor components in strong-flavor Baijiu detected by different pretreatment methods combined with GC-MS

FENG Ziyun, YANG Kangzhuo, HE Zhanglan, WANG Jianli, ZHENG Jia

China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 266-274.

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China Brewing ›› 2025, Vol. 44 ›› Issue (6) : 266-274. DOI: 10.11882/j.issn.0254-5071.2025.06.038

Volatile flavor components in strong-flavor Baijiu detected by different pretreatment methods combined with GC-MS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 44(6): 266-274 https://doi.org/10.11882/j.issn.0254-5071.2025.06.038

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Received	Revised
2024-08-12	2025-03-21
Issue Date
2025-07-29

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