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Correction: Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis
Jiaxin Honga,
Junshan Wanga,
Chunsheng Zhangb,
Zhigang Zhaob,
Wenjing Tianc,
Yashuai Wua,
Hao Chena,
Dongrui Zhao*a and
Jinyuan Suna
aKey Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, 100048, China. E-mail: zdrui6789@sina.com; Fax: +86-10-68984890; Tel: +86-10-68988715
bChengde Qianlongzui Distillery Company, Hebei 100048, China
cFood and Biological Engineering, Beijing Vocational College of Agriculture, Beijing, 102442, China
First published on 29th October 2021
Abstract
Correction for ‘Unraveling variation on the profile aroma compounds of strong aroma type of Baijiu in different regions by molecular matrix analysis and olfactory analysis’ by Jiaxin Hong et al., RSC Adv., 2021, 11, 33511–33521. DOI: 10.1039/D1RA06073B.
The authors regret the omission of a funding acknowledgement in the original article. This acknowledgement is given below.
Dongrui Zhao would like to acknowledge the National Natural Science Foundation of China (32001826).
The Royal Society of Chemistry apologises for these errors and any consequent inconvenience to authors and readers.
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