Study on the Mechanism of 4-Methylphenol on the Aroma of Strong Aroma Baijiu Based on Chemometrics and Sensory Analysis
This study,based on chemometrics and sensory analysis,explores the mechanism of 4-methylphenol on the aroma of strong aroma baijiu.Experimental findings reveal that 4-methylphenol is one of the common volatile substances in baijiu,and its content is positively correlated with specific aromatic and flavor characteristics(cellar aroma,acidity,cheese flavor,grain aroma)of baijiu.Additionally,the content of 4-methylphenol may also affect the overall aroma quality,storage stability,and quality of baijiu.This study provides important references for understanding the storage and aging processes of baijiu and improving its quality.Future research could further explore the differences in the effects of 4-methylphenol in different types of baijiu,as well as its interaction with other volatile compounds,providing a deeper theoretical basis for baijiu production and quality control.
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