Analysis of Key Aroma Components of Four Kinds of Single Malt Whisky
ZHANG Yi, LI Xiaoyan, NIU Limin, LI Hui, SHEN Bo, CHEN Wenbo, SHANGGUAN Jingyu
(1. Beijing Engineering Laboratory of Geriatric Nutrition & Food, Beijing Key Laboratory of Nutrition, Health and Food Safety, COFCO Nutrition and Health Research Institute Co. Ltd., Beijing 102209, China;2. Jiangsu Modern Food Circulation and Safety Collaborative Innovation Center, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China;3. School of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050000, China;4. Huilan Whisky Distillation Technology (Chengdu) Co. Ltd., Qionglai 611500, China)
ZHANG Yi, LI Xiaoyan, NIU Limin, LI Hui, SHEN Bo, CHEN Wenbo, SHANGGUAN Jingyu. Analysis of Key Aroma Components of Four Kinds of Single Malt Whisky[J]. FOOD SCIENCE, 2024, 45(5): 111-117.