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冰葡萄酒重要风味化合物嗅觉阈值的研究 被引量:17

Study on olfactory thresholds for several flavor components in ice wine
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摘要 应用国际标准三杯法(3-AFC),由经过训练的评定员组成品评小组,首次对冰葡萄酒中12种重要的并且香气特征不相同的香气化合物进行觉察阈值测定,测定结果与目前报道在干型葡萄酒体系中的阈值有较大差异。在冰葡萄酒模拟体系中,1-辛烯-3-醇、异戊酸乙酯及β-大马酮的阈值相对干型葡萄酒有明显的提高,而己醇及香叶醇的阈值有明显下降。该研究为冰葡萄酒风味的进一步研究提供基础数据和理论依据。 The international standard of the three-alternative-forced-choice( 3-AFC) method was used to determine the olfactory detection thresholds of 12 important aroma compounds in ice wine. The thresholds( μg / L) were obtained by trained panel. The thresholds were different from the results obtained with dry wine. In ice wine simulation system,the thresholds of 1-octen-3-ol,Ethyl isovalerate and β-Damascenone had been significantly improved in comparison with dry wine,but the value of hexanol and geraniol had decreased obviously. This study provided the basic data and theoretical evidence for further research on ice wine flavor.
出处 《食品与发酵工业》 CAS CSCD 北大核心 2016年第1期148-151,共4页 Food and Fermentation Industries
基金 国家863计划项目(2013AA102108) 国家自然科学基金项目(31501470) 山东省泰山学者计划
关键词 冰葡萄酒 风味化合物 嗅觉阈值 品评小组 ice wine flavor compounds olfactory thresholds tasting panel
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参考文献15

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二级参考文献55

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