Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Quantitative Analysis of Pyrazines and Their Perceptual Interactions in Soy Sauce Aroma Type Baijiu

Pyrazines are important compounds in soy sauce aroma type Baijiu (SSAB). In this work, a total of 16 pyrazines were analyzed using ultra-performance liquid chromatography coupled with tandem mass spectrometry (UPLC–MS/MS) in SSAB. The quantitative results showed that 2,3,5,6-tetramethylpyrazine, 2,6...

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Bibliographic Details
Main Authors: Yan Yan, Shuang Chen, Yao Nie, Yan Xu
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Foods
Subjects:
pyrazines
UPLC–MS/MS
sub-threshold
perceptive interactions
soy sauce aroma type Baijiu
Online Access:https://www.mdpi.com/2304-8158/10/2/441

Internet

https://www.mdpi.com/2304-8158/10/2/441

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