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Sensory lexicon and aroma volatiles analysis of brewing malt

Food Science and Technology

Sensory lexicon and aroma volatiles analysis of brewing malt

X. Su, M. Yu, et al.

Discover how a team of researchers, including Xiaoxia Su and Miao Yu, developed a groundbreaking sensory lexicon and wheel for brewing malt. Utilizing 22 malt samples and comprehensive sensory evaluations, they identified key attributes that differentiate malt types, linking chemical compounds to sensory features. This innovative method promises to enhance sensory studies across various fields.

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