摘要
采用气质联用对荔枝烈酒的苦味成分进行分析,并探索酒用活性炭对荔枝烈酒苦味的影响。结果表明:所研究的荔枝烈酒的香气成分中,高级醇与醛类苦味强度较高,是主要的致苦物质。采用酒用活性炭吸附处理后,糠醛去除率51.73%,杂醇油去除率30.66%,对荔枝烈酒苦味的去除有一定的效果,改善了酒体的风味。
The bitterness components of litchi spirit were analyzed by GC/MS and the effect of activated carbon on bitterness substances in litchi spirit were investigated.Results indicated that the bitter intensity of furfural and fusel oil was much higher in the aroma components of litchi spirit.They were the main substances that lead to the bitter flavor.After the litchi spirit being treated by activated carbon,51.73% furfural and 30.66% higher alcohols were removed,thus reduced the spirit＇s bitterness as well as improved its mouthfeel.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第4期291-293,共3页
Science and Technology of Food Industry
基金
粤港关键领域重点突破项目(2008A024200002)
广东省国际合作项目(2009B050400003)
