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- Title
全二维气相色谱-飞行时间质谱测定凤香型白酒中挥发性风味物质.
- Authors
任金玫; 陈君平; 贾玮; 李志健; 冯雅芳; 李云龙
- Abstract
In order to comprehensively analyze the volatile flavor components in Feng-flavor Baijiu, Feng-flavor Baijiu with different storage years was analyzed by HS-SPME-GC×GC-TOF-MS combined with sensory evaluation. The result showed that 407, 382, 350, 335, 334 and 330 volatile flavor compounds with high reliability were identified in six different Feng-flavor Baijiu stored in different years. With the extension of storage time, the types of volatile flavor compounds in Baijiu increased. A total of 486 volatile flavor components with high reliability were identified in six types Feng-flavor Baijiu samples with different storage years. The number of aldehyde ketones, nitrogen, furans, aromatics, terpenes, lactones and other compounds in Baijiu samples with long storage years were higher, which may be the main compounds causing aroma differences of aged Baijiu. The aroma of Feng-flavor Baijiu stored for more than 10 years was mainly honey, almond, aged, sweet, flower, green apple aroma, and the aroma in newly produced Baijiu was mainly new liquor aroma and grass aroma.
- Subjects
FLAVOR; SENSORY evaluation; TERPENES; FURANS; LACTONES; ALMOND
- Publication
China Brewing, 2023, Vol 42, Issue 6, p231
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2023.06.037