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- Title
白酒中焦香成分研究进展.
- Authors
孙魁; 张娟; 膝瑞男; 张瑞景; 蔡棒球
- Abstract
Burnt flavor is an important component of sauce-flavor Baijiu (Chinese liquor) and sesame-flavor Baijiu. The formation, extraction conditions and analysis methods of burnt flavor in Baijiu were summarized in the paper. Burnt flavor mainly comes from nitrogen heterocyclic compounds, which are produced in the middle stage of Maillard reaction. The main extraction conditions of burnt flavor were solvent extraction and solid fiber extraction methods, and the samples were mainly analyzed by GC-MS, GC-O and HPLC-MS. The purpose of the study was to provide basis for further research on the burnt flavor in Baijiu.
- Subjects
SOLVENT extraction; MAILLARD reaction; HETEROCYCLIC compounds; NITROGEN compounds; FLAVOR
- Publication
China Brewing, 2021, Vol 40, Issue 5, p32
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2021.05.006