Analysis of Key Volatile Flavor Compounds in Sauce-Flavor Baijiu and Prospects for Precise Blending Technology

WU Lin, ZENG Jieni, HUANG Keyi, YU Hui

China Brewing ›› 2026, Vol. 45 ›› Issue (4) : 8-14.

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China Brewing ›› 2026, Vol. 45 ›› Issue (4) : 8-14. DOI: 10.11882/j.issn.0254-5071.2026.04.002

Analysis of Key Volatile Flavor Compounds in Sauce-Flavor Baijiu and Prospects for Precise Blending Technology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(4): 8-14 https://doi.org/10.11882/j.issn.0254-5071.2026.04.002

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