Volatile Flavor Compound Characteristics in Jinyu-Wan Fu-Flavor Baijiu of Different Quality Grades Based on Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry

GUO Yunxia, PAN Tianquan, LI Na, LI Yongqing, DUAN Zhaofa, CHANG Qiang, LIU Gengdian, CHENG Wei

China Brewing ›› 2026, Vol. 45 ›› Issue (8) : 298-306.

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China Brewing ›› 2026, Vol. 45 ›› Issue (8) : 298-306. DOI: 10.11882/j.issn.0254-5071.2026.08.036
Analysis and Detection

Volatile Flavor Compound Characteristics in Jinyu-Wan Fu-Flavor Baijiu of Different Quality Grades Based on Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 45(8): 298-306 https://doi.org/10.11882/j.issn.0254-5071.2026.08.036

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