摘要
以玫瑰香葡萄为试材 ,采用NOVOferm1 2酶制剂对葡萄中键合态芳香物质进行酶解处理 ,并结合感官评定 ,研究了酶解处理对葡萄汁芳香物回收工艺的增香效果。结果表明 ,酶解处理葡萄汁芳香物回收液中葡萄典型芳香物质总含量比未酶解处理葡萄汁芳香物回收液增长了 30 2 1 4μg/L ;感官分析表明 。
The glycosidically bound aroma in Muscat of Hamburg was set free by NOVO ferm12 enzyme preparation in the processing of aroma recovery The effect was evaluated by GC analysis and organoleptic investigation The results are as follows: The content of typical aromatic compound increase by enzymolysis treatment. Organoleptic investigation indicate that enzymolysis treatment has notable aroma enhancing effect for aroma recovery techniques of grape juice
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第4期1-4,共4页
Food and Fermentation Industries
基金
国家自然科学基金资助项目 (No .39970 5 31 )
中华农业科教基金资助项目 (No.99- 0 1 -E0 5 )
