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- Title
稻花香馫香型白酒风味特征分析.
- Authors
袁琦; 王家胜; 毛豪; 蔡开云; 陈萍; 冯向东; 方尚玲; 陈茂彬
- Abstract
In order to study a Xin-flavor Baijiu (Chinese liquor) made with three-flavor combination process, the flavor substances of Xin-flavor Baijiu and the other five flavors of Baijiu (strong-flavor, light-flavor, sauce-flavor, Jian-flavor, Fuyu-flavor) were qualitatively and quantitatively analyzed. The obtained data was analyzed by correlation analysis, principal component analysis (PCA) and cluster analysis. The results shown that Xin-flavor Baijiu was close to sauce-flavor on the kinds of compounds, while shared higher similarity with strong-flavor on some certain flavor compounds, and both had a relatively high correlation with ethyl hexanoate, hexyl hexanoate, isobutyl hexanoate, ethyl heptanoate, ethyl hexanoate, butyl hexanoate, ethyl valerate, amyl hexanoate, and hexyl acetate. The absolute contents of β-phenyl ethanol, isoamyl acetate and isoamyl alcohol in Xin-flavor Baijiu were approximate to those in Xiaoqu Fen-flavor Baijiu and were significantly higher than those in other flavors of Baijiu, especially isoamyl acetate, which reached 10.35 mg/L and 13.07 mg/L, respectively. Conclusively, Xin-flavor Baijiu partially combined the feature of stong-, light- and sauce-flavor, emerging its unique character with compound aroma.
- Subjects
PRINCIPAL components analysis; CLUSTER analysis (Statistics); STATISTICAL correlation; FLAVOR; ACETATES; SIMILARITY (Psychology)
- Publication
China Brewing, 2022, Vol 41, Issue 2, p53
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2022.02.010