全部 标题 作者
关键词 摘要

OALib Journal期刊
ISSN: 2333-9721
费用:99美元

查看量下载量

相关文章

更多...

京白梨酒发酵与香气分析

DOI: 10.6041/j.issn.1000-1298.2012.06.025

Keywords: 京白梨酒,香气成分,固相微萃取,气相色谱-嗅辨-质谱联用

Full-Text   Cite this paper   Add to My Lib

Abstract:

在京白梨酒发酵工艺研究的基础上,利用固相微萃取-气相色谱-嗅辨-质谱法进一步对京白梨酒特征性香气成分进行了分析。接种发酵前,分别采用浓缩梨汁、白砂糖、秋梨膏调整京白梨汁的含糖量,对比原汁和果渣的发酵方式、感官评价结果、挥发性成分种类和经济成本等综合因素,最终确定添加白砂糖来调整京白梨汁的糖度到16°Brix。结合前期的实验条件确定了京白梨酒的中试工艺参数。京白梨酒可能的特征香气物质包括:乙酸异戊酯、己酸乙酯、乙酸己酯、辛酸甲酯、丁二酸二乙酯、辛酸乙酯、乙酸苯乙酯、9-癸烯酸乙酯、癸酸乙酯、异戊醇、正己醇、β-苯乙醇和紫罗兰酮。本研究通过不同发酵处理对香气成分的分析,为进一步提高京白梨酒的品质提供了新的依据。

References

[1]  曲泽洲;潘季淑;闪崇辉 北京果树志 1990
[2]  武运;杨海燕;冯罄.库尔勒香梨果酒酿造工艺研究[J].食品工业科技,2008(12)
[3]  高海生;柴菊华;张建才.安梨酒的酿造工艺及营养成分分析[J].食品与发酵工业,2006(12)
[4]  赵生元;宋柯.软儿梨果酒的研制[J].酿酒科技,2009(1)
[5]  刘延吉;吴铭;张蕾.南果梨酒发酵工艺研究[J].酿酒科技,2007(11)doi:10.3969/j.issn.1001-9286.2007.11.022
[6]  李兰;刘红霞.刺梨酒发酵过程中VitC的变化研究[J].江苏调味副食品,2006(1)doi:10.3969/j.issn.1006-8481.2006.01.004
[7]  胡云峰;郭意如;李光普.干白雪梨酒的酿造技术[J].食品科学,2004(12)
[8]  何义;张伟;赵红梅.鸭梨果酒香气成分分析[J].园艺学报,2006(6)
[9]  徐占成;王双;徐姿静.色谱闻香技术GC/O在蒸馏酒中的应用[J].酿酒科技,2011(6)
[10]  王冉 酵母发酵黄花梨酒加工工艺研究 [D].2004
[11]  陈计峦;吴继红;冯作山.库尔勒香梨酒的挥发性成分分析[J].酿酒科技,2005(3)doi:10.3969/j.issn.1001-9286.2005.03.023
[12]  Hiroyuki K;Heather L L;Janusz P Application of solid-phase mircoextraction in food analysis 2000(1 - 2)
[13]  Charles M;Martin B;Ginies C Potent aroma compounds of two red wine vinegars [J] 2000(1)
[14]  Guadagni D G;Buttery R G;Harris J Odour intensities of hop oil components 1966(3)
[15]  Culleré L;Escudero A;Cacho J Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines [J] 2004(6)
[16]  Jane E F;Terry E A Gas chromatography olfactometry of dairy products 1998(3)
[17]  Aslaug H;Russell L R Identification of aroma active compounds in orange essence oil using gas chromatographyolfactometry and gas chromatography-mass spectrometry 2003(1 - 2)
[18]  陈计峦 梨香气成分分析、变化及理化特征指标的研究 [D].2005
[19]  Gonzalez A;Gonzalez B;Cancho G Relationships between Godello white wine sensory properties and its aromatic fingerprinting obtained by GC-MS 2011(3)
[20]  Rapp A;Versini G Influence of nitrogen compounds in grapes on aroma compounds of wine 1991
[21]  Ribéreau G P;Glories Y;Maujean A Handbook of enology.Vol,2:the chemistry of wine stabilization and treatments 2006
[22]  Escudero A;Campo E;Fari(n)a L Analytical characterization of the aroma of five premium red wines.Insights into the role of odor families and the concept of fruitiness of wines 2007(11)
[23]  YAN Xu ;WENLAI FAN ;MICHAEL C. QIAN,Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction,Journal of Agricultural and Food Chemistry?,2007, 55(8).
[24]  Leila Denise Falcao ;Gilles de Revel ;Jean Pierre Rosier ;Marilde T. Bordignon-Luiz,Aroma impact components of Brazilian Cabernet Sauvignon wines using detection frequency analysis (GC-olfactometry),Food Chemistry?,2008, 107(1).
[25]  Alessandro G;Angelita G;Paola P Sensory properties and aroma conpounds of sweet Fiano wine [J] 2007(4)
[26]  Beata Plutowska ;Waldemar Wardencki,Application of gas chromatography-olfactometry (GC-O) in analysis and quality assessment of alcoholic beverages - A review,Food Chemistry?,2008, 107(1).

Full-Text

Contact Us

service@oalib.com

QQ:3279437679

WhatsApp +8615387084133