| 大十桑椹果汁与发酵果酒香气成分的变化规律 |
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| 引用本文： | 陈娟,阚建全,王洪志,唐俊妮. 大十桑椹果汁与发酵果酒香气成分的变化规律[J]. 食品工业科技, 2011, 0(9): 102-106,183 |
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| 作者姓名： | 陈娟 阚建全 王洪志 唐俊妮 |
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| 作者单位： | 1. 西南民族大学生命科学与技术学院,四川成都,610041
2. 西南大学食品科学学院,重庆,400715 |
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| 基金项目： | 国家2003年度三峡科技移民开发专项(2003EP090013); 国家自然基金项目(31071515) |
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| 摘 要： | 通过对大十桑椹汁、蜂蜜桑椹发酵原酒和陈酿酒中香气成分的相对含量和数量的分析,结果表明：桑椹果汁中,共检测出51种挥发性成分,占总峰面积的96.97%;发酵原酒中,共检测出64种挥发性成分,占总峰面积的96.42%;陈酿酒中,共检测出68种挥发性成分,占总峰面积的98.90%。并分别确定了果汁、发酵原酒和陈酿酒中重要的香气成分。在此基础上,初步得出了大十桑椹汁经发酵和陈酿作用,香气成分的总体变化规律。
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| 关 键 词： | 大十桑椹 蜂蜜桑椹酒 发酵 陈酿 香气成分 |
Study on change regularities of aroma components in Dashi mulberry and fermentative wine |
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| CHEN Juan,KAN Jian-quan,WANG Hong-zhi,TANG Jun-ni. Study on change regularities of aroma components in Dashi mulberry and fermentative wine[J]. Science and Technology of Food Industry, 2011, 0(9): 102-106,183 |
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| Authors: | CHEN Juan KAN Jian-quan WANG Hong-zhi TANG Jun-ni |
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| Affiliation: | CHEN Juan1,KAN Jian-quan2,WANG Hong-zhi1,TANG Jun-ni1,*(1. College of Life Science and Technology,Southwest University for Nationalities,Chengdu 610041,China,2. College of Food Science,Southwest University,Chongqing 400715,China) |
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| Abstract: | The relative contents and amounts of aroma components about Dashi mulberry juice,new honey-mulberry wine and aging honey-mulberry wine were analyzed,and the results were as follows:51 volatile components were detected from Dashi mulberry juice and accounted for 96.97% in total peak areas;64 volatile components were detected from new honey-mulberry wine and accounted for 96.42% in total peak areas;68 volatile components were detected from aging honey-mulberry wine and accounted for 98.90% in total peak areas... |
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| Keywords: | Dashi mulberry honey-mulberry wine fermentation aging aroma components |
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