Influence of Different Fermentation Conditions on the Aroma-Active Compounds During New-Make Whisky Production Determined by GC-MS, GC×GC-O-MS, HPLC, and UPLC-MS.
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| Title: | Influence of Different Fermentation Conditions on the Aroma-Active Compounds During New-Make Whisky Production Determined by GC-MS, GC×GC-O-MS, HPLC, and UPLC-MS. |
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| Authors: | Ma X; Tsingtao Brewery Co., Ltd., Qingdao 266061, China.; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China., Xing L; Tsingtao Brewery Co., Ltd., Qingdao 266061, China., Feng R; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China., Hu S; Tsingtao Brewery Co., Ltd., Qingdao 266061, China., Yong W; Institute of Food Safety, Chinese Academy of Quality and Inspection & Testing, Beijing 100176, China., Guo T; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China., Yang Z; Tsingtao Brewery Co., Ltd., Qingdao 266061, China., Song H; School of Food and Health, Beijing Technology and Business University, Beijing 100048, China. |
| Source: | Molecules (Basel, Switzerland) [Molecules] 2026 Jun 17; Vol. 31 (12). Date of Electronic Publication: 2026 Jun 17. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049 (Electronic) Linking ISSN: 14203049 NLM ISO Abbreviation: Molecules Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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| ISSN: | 1420-3049 |
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| DOI: | 10.3390/molecules31122138 |
