We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
不同品种樱桃白兰地香气成分的差异性.
- Authors
丁燕; 张建昌; 原苗苗; 赵新节; 管雪强; 王咏梅; 韩晓梅; 孙玉霞
- Abstract
To select the cherry varieties suitable for brewing high-quality brandy, the differences in the composition and content of aroma compounds in cherry brandies produced from four different cherry varieties(Youyi, Hongdeng, Qihao, Zaodaguo) were investigated by gas chromatography-mass spectrometry(GC-MS) coupled with headspace solid-phase microextraction (HS-SPME) .The results showed that a total of 78 aroma compounds, including 41 esters, 12 alcohols, 4 acids, 4 aldehydes and ketones, and 17 terpenes were determined in the cherry brandies produced from four cherry varieties. The total amount of aroma compounds in Youyi brandy was the highest (1 995.50 mg/L),followed by Hongdeng brandy (1 718.15 mg/L),and Qihao brandy had the lowest content(1 415.00 mg/L) .There were significant differences in the composition and content of aroma compounds in the cherry brandies from different cherry varieties. Cherry brandies from different cherry varieties had different aroma attributes and showed high affinities with these important aroma compounds. The aromas of Hongdeng and Youyi brandies were more balanced, intense and pure, with higher sensory scores than Zaodaguo and Qihao brandies. Thus these two varieties were more suitable for brewing cherry brandy.
- Subjects
FOOD aroma; GAS chromatography/Mass spectrometry (GC-MS); TERPENES; BRANDY; PRINCIPAL components analysis; CHERRIES; KETONES
- Publication
Food Research & Development, 2022, Vol 43, Issue 16, p155
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2022.16.020