Research progress on the flavor and key substance analysis techniques of sauce-flavor Baijiu

Research progress on the flavor and key substance analysis techniques of sauce-flavor Baijiu

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Sauce-flavor (Jiangxiangxing) Baijiu is a prominent type of traditional Baijiu in China, admired by consumers for its unique elegant and delicate aroma, full-bodied taste, long-lasting aftertaste, and lingering fragrance in an empty glass.The composition of flavor substances in sauce-flavor Baijiu is extremely complex, involving thousands of substances.The identification and characterization of key flavor collegiate graduate saddle substances still require in-depth research.Based on this, combined with the latest research progress at home and abroad, the main flavor substances in sauce-flavor Baijiu, short shifter rsx their generation stages and changing patterns during the brewing process, as well as the application of modern analytical techniques in the study of key substances in sauce-flavor Baijiu were systematically introduced, aiming to provide a theoretical foundation for the modernization and innovation of sauce-flavor Baijiu production techniques.