Analysis of Volatile Organic Compounds and Sensory Characteristics of Hops

To examine the variances in volatile organic compounds (VOCs) and sensory attributes across various hop cultivars, an analytical approach was employed. Specifically, gas chromatography-ion mobility spectroscopy (GC-IMS), gas chromatography-mass spectrometry (GC-MS), and quantitative descriptive anal...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Lin XIAO, Qian LIU, Huipeng LIANG, Yaoyao WANG, Xiaomin CHANG, Ran QIU
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2024-08-01
Subjects:	hops volatile organic compounds (vocs) sensory characteristics gas-phase ion migration spectrometry (gc-ims) gas chromatograph-mass spectrometry (gc-ms) quantitative descriptive analysis (qda)
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023100052