| 氯化铵对苹果白兰地挥发性香气成分的影响 |
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| 引用本文： | 康三江,张永茂,曾朝珍,张海燕,张霁红,张芳. 氯化铵对苹果白兰地挥发性香气成分的影响[J]. 中国酿造, 2014, 0(12): 47-51 |
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| 作者姓名： | 康三江 张永茂 曾朝珍 张海燕 张霁红 张芳 |
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| 作者单位： | 甘肃省农业科学院农产品贮藏加工研究所; |
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| 基金项目： | 国家现代农业产业技术体系建设专项资金资助(CARS-28);甘肃省农业科学院中青年基金项目资助(2012GAAS15-14) |
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| 摘 要： | 采用顶空固相微萃取-气相色谱-质谱联用技术分析添加氯化铵及无添加对照发酵苹果白兰地酒中的香气成分.经分析鉴定：在苹果白兰地的挥发性物质中,酯类和醇类相对含量较高,构成了苹果白兰地的主要香气成分;苹果白兰地发酵中添加氯化铵有助于提高主要酯类物质的相对含量,其中相对含量较高的香气物质为：乙酸乙酯、3-甲基-乙酸-1-丁酯、乙酸己酯、己酸乙酯、辛酸乙酯、癸酸乙酯、3-甲基-1-丁醇和乙醇等.
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| 关 键 词： | 苹果白兰地 氯化铵 香气成分 |
Effect of ammonium chloride on the aromatic composition of apple brandy |
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| KANG Sanjiang,ZHANG Yongmao,ZENG Chaozhen,ZHANG Haiyan,ZHANG Jihong,ZHANG Fang. Effect of ammonium chloride on the aromatic composition of apple brandy[J]. China Brewing, 2014, 0(12): 47-51 |
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| Authors: | KANG Sanjiang ZHANG Yongmao ZENG Chaozhen ZHANG Haiyan ZHANG Jihong ZHANG Fang |
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| Affiliation: | ( Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China) |
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| Abstract: | The aromatic composition of apple brandy with adding ammonium chloride and the control one without ammonium chloride was analyzed by headspace solid-phase micro-extraction and gas chromatography-mass spectrometry.Results showed that the esters and alcohols in aromatic composition of apple brandy had higher relative content and constituted the main compound.The relative content of main ester substances was improved by adding ammonium chloride in the apple brandy fermentation.Ethyl acetate,3-methyl-1-butyl-acetate,hexyl acetate,ethyl hexanoate,ethyl caprylate,ethyl caprate,1-butanol-3-methyl and ethanol were the key aroma compounds of apple brandy. |
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| Keywords: | apple brandy ammonium chloride aroma compounds |
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