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| 超高压处理对丹阳黄酒香气成分及其感官影响的研究 | |
| 引用本文： | 韦广权,林静,马永昆,严蕊,裴洋,贡培忠,许朝中.超高压处理对丹阳黄酒香气成分及其感官影响的研究[J].酿酒科技,2010(3):27-30. |
| 作者姓名： | 韦广权 林静 马永昆 严蕊 裴洋 贡培忠 许朝中 |
| 作者单位： | 1. 江苏大学食品与生物工程学院,江苏,镇江,212013 2. 江苏大学食品与生物工程学院,江苏,镇江,212013;江苏省农产品生物加工与分离工程中心,江苏,镇江,212004 3. 江苏丹阳黄酒厂,江苏,丹阳,212300 |
| 基金项目： | 镇江市农业攻关项目(No.NY2007007);;江苏省高等学校大学生实践创新计划项目 |
| 摘 要： | 采用顶空固相微萃取与气相色谱-质谱联用检测分析了超高压处理对丹阳黄酒香气成分的影响。结果表明，与未超高压处理的丹阳黄酒比较，300MPa、400MPa和500MPa条件下对样品处理20min后，丹阳黄酒中的香气成分异丁醇、异戊醇、2，3-丁二醇、苯乙醇等醇类和乙酸乙酯、丁二酸二乙酯、苯乙酸乙酯等酯类含量明显升高，乙醛含量明显减少。在3个超高压处理中，400MPa、20min处理的丹阳黄酒香气的变化最明显。感官评定结果表明，在400MPa、20min处理条件下，丹阳黄酒的口感更加鲜美、爽口、醇厚和协调。 |
| 关 键 词： | 丹阳黄酒 超高压 固相微萃取 气相色谱-质谱法 香气成分 |
Investigation on the Effects of Ultra-high Pressure Treatment on the Flavoring Compositions of Danyang Yellow Rice Wine & Its Sensory Properties |
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| WEI Guang-quan,LIN Jing,MA Yong-kun,YAN Rui,PEI Yang,GONG Pei-zhong,XU Chao-zhong.Investigation on the Effects of Ultra-high Pressure Treatment on the Flavoring Compositions of Danyang Yellow Rice Wine & Its Sensory Properties[J].Liquor-making Science & Technology,2010(3):27-30. | |
| Authors: | WEI Guang-quan LIN Jing MA Yong-kun YAN Rui PEI Yang GONG Pei-zhong XU Chao-zhong |
| Affiliation: | 1.Food Science & Bioengineering College of Jiangsu University/a>;Zhenjiang/a>;Jiangsu 212013/a>;2.Jiangsu Agricultural Products Bio-processing & Separation Engineering Center/a>;Jiangsu 212004/a>;3.Danyang Yellow Rice Wine Brewery/a>;Danyang/a>;Jiangsu 212300/a>;China |
| Abstract: | The effects of ultra-high pressure treatment on the flavoring compositions of Danyang yellow rice wine were investigated by headspace solid-phase micro-extraction and GC-MS.The results showed that compared with untreated Danyang yellow rice wine,Danyang yellow rice wine treated by ultra-high pressure(300 MPa,400 MPa and 500 MPa treated for 20 min respectively) had higher content of alcohols including isobutanol,isoamyl alcohol,2,3-butanediol,and phenylethanol etc.and higher content of esters including ethyl... |
| Keywords: | Danyang yellow rice wine ultra-high pressure solid-phase micro-extraction GC-MS flavor composition |
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