Characterization of Key Aroma Compounds in Aged Chinese Nongxiangxing Baijiu Based on Sensory and Quantitative Analysis: Emphasis on the Contribution of Trace Compounds.

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Title: Characterization of Key Aroma Compounds in Aged Chinese Nongxiangxing Baijiu Based on Sensory and Quantitative Analysis: Emphasis on the Contribution of Trace Compounds.
Authors: Li, Peiqi1 (AUTHOR), Ling, Yuting1,2 (AUTHOR), Shen, Xiaomei1,2 (AUTHOR), Liang, Chengcheng2 (AUTHOR), Tang, Youhong2 (AUTHOR), Chen, Shan2 (AUTHOR), Wang, Lisa Zhou1 (AUTHOR), Chen, Shuang1 (AUTHOR) shuangchen@jiangnan.edu.cn, Li, Anjun2 (AUTHOR), Xu, Yan1 (AUTHOR)
Source: Molecules. Jul2025, Vol. 30 Issue 14, p2963. 17p.
Database: Academic Search Ultimate
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  Data: Characterization of Key Aroma Compounds in Aged Chinese Nongxiangxing Baijiu Based on Sensory and Quantitative Analysis: Emphasis on the Contribution of Trace Compounds.
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  Data: <searchLink fieldCode="JN" term="%22Molecules%22">Molecules</searchLink>. Jul2025, Vol. 30 Issue 14, p2963. 17p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=186983317
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      – TitleFull: Characterization of Key Aroma Compounds in Aged Chinese Nongxiangxing Baijiu Based on Sensory and Quantitative Analysis: Emphasis on the Contribution of Trace Compounds.
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              Text: Jul2025
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