Analysis of key volatile flavor components in Fuxiang <em>Baijiu</em> with different quality grades based on HS-SPME-GC-MS

doi:10.11882/j.issn.0254-5071.2026.03.039

Analysis of key volatile flavor components in Fuxiang Baijiu with different quality grades based on HS-SPME-GC-MS

ZHU Qingyun, CHENG Wei, LI Na, CHANG Qiang, PAN Tianquan, LI Yongqing, LAN Wei, CAI Jian, DUAN Zhaofa

China Brewing ›› 2026, Vol. 45 ›› Issue (3) : 285-292.

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China Brewing ›› 2026, Vol. 45 ›› Issue (3) : 285-292. DOI: 10.11882/j.issn.0254-5071.2026.03.039

Analysis of key volatile flavor components in Fuxiang Baijiu with different quality grades based on HS-SPME-GC-MS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(3): 285-292 https://doi.org/10.11882/j.issn.0254-5071.2026.03.039

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Received	Revised	Published
2025-07-10	2025-10-27	2026-03-25
Issue Date
2026-05-08

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