Figure 4. Aroma profiles of the lingering cup aroma in SFB in comparison with aroma recombination models (model A, recombination model)

From

Characterization of the Key Flavor Compounds Contributing to the Lingering Cup Aroma in Sauce-Flavor Baijiu Using Sensomics and Flavoromics

Nian Cao, Yubo Yang, Li Wang, Fan Yang

Journal of Food and Nutrition Research. 2024, 12(10), 461-470 doi:10.12691/jfnr-12-10-8