Tables index

From

Characterization of Odor-active Compounds in Moutai-flavor Daqu Using Aroma Extract Dilution Analysis

Yongsu Li, Derang Ni, Lizhang Yang, Sheng Wang, Fan Yang, Li Wang

Journal of Food and Nutrition Research. 2022, 10(11), 793-800 doi:10.12691/jfnr-10-11-6
  • Table 1. The aroma characteristic of each fraction in mature Moutai-flavor Daqu
  • Table 2. Most odor-active compounds (FD ≥5) identified in mature Moutai-flavor Daqu by AEDA
  • Table 3. MDG of the top 20 important compounds in different grades of fermented-daqu