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Science and Technology of Food Industry. 2016, (06) Core

Effect of oak aging treatment on the volatile flavor compounds of Shatian Grapefruit distilled liquorChinese Full TextEnglish Full Text (MT)

YI Lan-li;YU Yuan-shan;DU Chang-chen;XU Yu-juan;CHEN Wei-dong;WU Ji-Jun;College of Food Science ＆ Food Engineering,Jiangxi Agricultural University;Key Laboratory of Functional Foods,Ministry of Agriculture,Guangdong Key Laboratory of Agricultural Products Processing,Sericultural ＆ Agri-Food Research Institute Guangdong Academy of Agricultural Sciences;

Abstract: The volatile flavor compounds of Shatian Grapefruit distilled liquor were analyzed by using the methods of PCA（Principal Component Analysis） during oak aging. Results showed that the color,total acid and total phenolic content of Guangdong Shatian Grapefruit distilled liquor were significant increased（p＜0.05） during the aging. 75 kinds of volatile compounds were found in Shatian Grapefruit distilled liquor during the aging,and esters were the main volatile flavor components,followed by aldehydes... More
Keywords：

oak aging; Shatian Grapefruit distilled liquor; volatile flavor; GC-MS;

  • DOI：

    10.13386/j.issn1002-0306.2016.06.003

  • Series：

    (B) Chemistry/ Metallurgy/ Environment/ Mine Industry

  • Subject：

    Light Industry, Handicraft Industry

  • Classification Code：

    TS262.7

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