Effect of Different Baking Degrees of Oak on Lychee Brandy Volatility Flavor Based on Electronic Nose and GC-MS

In order to study the influence of oak chips with different toasty degrees on the aging flavor of lychee brandy, oak chips with different toasty degrees were added to lychee brandy for aging. The quality and volatile flavor components of four types of lychee brandy (lychee brandy, lightly toasted, m...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Chen HUANG, Dejun GUO, Gang YOU, Ningjing QIN
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2024-01-01
Subjects:	lychee wine oak baking degree gc-ms electronic nose
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030239