GC–MS Profiling Reveals Ethyl Lactate’s Regulatory Role in Baijiu Aroma Development During Aging
A recent study analyzed 76 soy sauces with the Chinese liquor baijiu as a base aged from 2010 to 2024 using gas chromatography–mass spectrometry (GC-MS), identifying systematic aging trends in 77 ...
A research team led by Prof. LI Yu from the Shanghai Institute of Nutrition and Health (SINH) of the Chinese Academy of Sciences (CAS) and collaborators have discovered that ethyl lactate, a key ...
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