FOOD SCIENCE ›› 2000, Vol. 21 ›› Issue (8): 37-41.
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CHEN Hua, YU Zhi-Yong, ZHU Guo-Bin
Online:
Published:
Abstract: Based on the data of 17 flavor components in 46 samples that were obtained by GC,GC-MS and sensory evaluation the cluster analysis was used in the aroma recognition of the samples. The correlation between sensory analysis and chemical compositions was disclosed. Viewing from a statistical perspective, the results were satisfactory.
Key words: Cluster analysis Aroma White liquor
CHEN Hua, YU Zhi-Yong, ZHU Guo-Bin. The Application of Cluster Analysis on the Aroma of Chinese Liquor[J]. FOOD SCIENCE, 2000, 21(8): 37-41.
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