Analysis of Volatile Components and Flavor Characteristics of Zaolu from Different Origins

• Published in: Shipin gongye ke-ji Vol. 46; no. 16; pp. 291 - 300
• Main Authors: Jiayi HUANG, Yuke PENG, Wenxuan TIAN, Yanzhe CHENG, Zitian CHEN, Yaning CHANG
• Format: Journal Article
• Language: Chinese
• Published: The editorial department of Science and Technology of Food Industry 01.08.2025
• Subjects: electronic tongue; flavor compounds; gas chromatography-mass spectrometry (gc-ms); ingredient analysis; zaolu

Zaolu, a distinctive regional fermented delicacy, was renowned for its pronounced aroma and rich, mellow flavor. A deeper comprehension of the olfactory and gustatory profiles of Zaolu variants was facilitated by analyzing their flavor variances, thereby enhancing product quality. Four geographicall...