We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
不同品种杏酿造白兰地香气成分分析.
- Authors
付安珍; 祁乙雯; 李双; 王文秀; 陈志周; 刘亚琼; 牟建楼
- Abstract
The apricot brandy was made using Hebei Chuanzhi red apricot, Xinjiang Xiaohong apricot, Shaanxi Yuhong and Shandong Xingmei as raw materials, and the aroma components in 4 apricot brandy samples were analyzed and compared by GC-MS. The results showed that a total of 49, 60, 60 and 46 aroma components were determined in Hebei Chuanzhi red apricot, Xinjiang Xiaohong apricot, Shaanxi Yuhong apricot and Shandong Xingmei, respectively. Among them, there were 17 common aroma components, and the content of ethyl caprylate, ethyl laurate and 2,6-butylated hydroxytoluene in 4 apricot brandy samples was the most. The characteristic aroma components were the most of 21 in Xiaohong apricot brandy, and the least of 5 in Chuanzhi red apricot brandy. The aroma of Chuanzhi red apricot brandy was balanced, with clear wine body, obvious fruit flavor, and melodious aftertaste, and its sensory score was significantly higher than the other 3 varieties. Through comparative analysis, it was found that different varieties of apricot had a great influence on the aroma components of apricot brandy.
- Subjects
FRUIT flavors &; odors; WINE flavor &; odor; APRICOT; FOOD aroma; BRANDY; RAW materials; COMPARATIVE studies
- Publication
China Brewing, 2021, Vol 40, Issue 1, p169
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2021.01.032