摘要
本实验采用顶空固相微萃取(SPME)及气相色谱-质谱联用(GC-MS)研究了新鲜荔枝酒经高强电场处理后其醇,酸,酯等成分的变化情况。结果表明:经一定条件下的高强电磁场处理后,荔枝酒中辛酸乙酯、己酸乙酯等酯类物质的含量增加,同时生成橙花醇氧化物,乙酸丙酯等新的芳香物质,与酒经催陈后刺激性减少,变得绵软柔和饱满,香气沉实厚重的感官品质变化结论一致。
The content variations of alcohol, acid and ester in fresh litchi wine after being treated by high voltage electric field （HVEF） were assayed by SPME-GC-MS. Results showed that the content of ethyl caprilate increases and some new aroma ingredients such as nerol oxide, propyl acetate etc appeare after being treated by HVEF, the taste was fuller and deeper than contrast sample just as the taste evaluation conclusion.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第12期386-390,共5页
Food Science
基金
广东省科技攻关项目(2004B10201017)
粤港关键领域重点突破项目(20054983207)
关键词
荔枝酒
香气成分
催陈
气质联用
litchi wine
aroma component
accelerating aging
GC-MS
