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口子酒大曲风味物质的初步探究 被引量：2

Investigation of the Flavor Substances in Koji of Kozi Liquor
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摘要 用两种方法研究了口子特有的超高温曲和高温曲中的风味物质。结果表明直接进样比静态顶空进样方法优越,超高温大曲比高温大曲含有的挥发性物质多,为进一步研究口子大曲奠定了基础。 Two methods are adopted to analyze the specific flavor substances in ultra-high and high temperature koji of Kozi liquor.The results showed that direct injection method is superior to static headspace sampling method,and more volatile substances were found in ultra-high koji.The finding in this study laid the foundation for further study of koji of Kozi liquor.
作者 陈路露
机构地区 安徽口子酒业股份有限公司
出处 《酿酒》 CAS 2012年第3期29-31,共3页 Liquor Making
关键词 大曲 风味物质 静态顶空 GC-MS koji flavor substance static headspace GC-MS
分类号 TS262.3 [轻工技术与工程—发酵工程] TS207.3 [轻工技术与工程—食品科学]
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参考文献4

  • 1王憬,崔巍伟,王莉娜,林智平.采用固相微萃取-气相色谱-质谱法分析啤酒中醛类化合物[J].食品与发酵工业,2009,35(6):170-176. 被引量：23
  • 2Curioni P, Bosset J 0. Key odorants in various cheese types as determined by gas chromatography-olfactometry [J]. International Dairy Journal, 2002,12(12) :959-984.
  • 3Cramer A, Mattinson D S, Fellman J K, et ah Analysis of volatile compounds from various type of barley cultivars [J]. J AgTic Food Chem,2005,53(19):7526-7531.
  • 4Fan W, Xu Y, Zhang Y. Characterization of pyrazines in some Chinese liquors and their approximate concentrations [J]. Journal of Agricultural and Food Chemistry,2007,55(24):9956-9962.

二级参考文献5

  • 1Saison D, Schutter D P D, Delvaux F, et al, Optimisation of a Complete Method for the Analysis of Volatiles Involved in the Flavour Stability of Beer by Solid-Phase Microextraction in Combination with Gas Chromatography and Mass Spectrometry[ J ]. J Chromatogr A ,2008,1190:342 - 349.
  • 2Ojala M, Kotiaho T, Siirila J, et al, Analysis of Aldehydes and Ketones from Beer as O-( 2, 3,4, 5,6-Pentafluorobenzyl) hydroxylamine Derivatives[ J]. Talanta, 1994,41 (8): 1 297-1 309.
  • 3Vesely P,Lusk L, Basarova G, et al, Analysis of Aldehydes in Beer Using Solid-Phase microextraction with On-Fiber Derivatization and Gas Chromatography/Mass Spectrometry [J]. JAgric Food Chem, 2003, 51: 6941-6944.
  • 4Ochiai N, Sasamoto K, Daishima S, et al, Determination of Stale-Flavor Carbonyl Compounds in Beer by Stir Bar Sorptive Extraction with In-Situ Derivatization and Thermal Desorption-Gas Chromatography-Mass Spectrometry [ J ]. J Chromatogr A ,2003,986 : 101 - 110.
  • 5武千钧,陈华磊,杨朝霞.自动顶空衍生化固相微萃取法测定啤酒中的老化醛类化合物[J].分析试验室,2007,26(4):38-41. 被引量：13

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酿酒
2012年 第3期

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