Flavor characteristics of volatile components in Wenwanggong <em>Baijiu</em> during long-term fermentation based on GC&#x000D7;GC-TOF-MS

doi:10.11882/j.issn.0254-5071.2026.02.015

Flavor characteristics of volatile components in Wenwanggong Baijiu during long-term fermentation based on GC×GC-TOF-MS

CHENG Wei, ZHU Qingyun, JIANG Chao, LI Xingjiang, CHANG Qiang, CUI Zhanyou, WU Zaijie

China Brewing ›› 2026, Vol. 45 ›› Issue (2) : 105-113.

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China Brewing ›› 2026, Vol. 45 ›› Issue (2) : 105-113. DOI: 10.11882/j.issn.0254-5071.2026.02.015

Flavor characteristics of volatile components in Wenwanggong Baijiu during long-term fermentation based on GC×GC-TOF-MS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(2): 105-113 https://doi.org/10.11882/j.issn.0254-5071.2026.02.015

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Received	Revised
2025-04-23	2025-07-27
Issue Date
2026-03-18

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