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首页> 外文期刊>Scientific reports. >Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics
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Characterization of Chinese liquor aroma components during aging process and liquor age discrimination using gas chromatography combined with multivariable statistics

机译：使用气相色谱法与多变量统计相结合的老化过程中衰老过程和液体年龄辨别期间中国液体香气成分的特征

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0.05) for next three years and decreased again (p??0.05) in the fifth year. On the contrary, a significant increase was observed in propionic acid, furfural and phenylethanol. Ethyl lactate was found to be the most stable aroma component during aging process. Results of PCA and CA demonstrated that young liquor (fresh) and aged liquors were well separated from each other, which is in consistent with the evolution of aroma components along with the aging process. These findings provide a quantitative basis for discriminating the Chinese liquor age and a scientific basis for further research on elucidating the liquor aging process, and a possible tool to guard against counterfeit and defective products.
机译：0.05）未来三年，第五年再次下降（P？<？0.05）。相反，在丙酸，糠醛和苯乙醇中观察到显着增加。发现乳酸乙酯是老化过程中最稳定的香气组分。 PCA和CA的结果证明，幼苗（新鲜）和老化液体彼此间隙很好，这与香气组分的演变与老化过程一致。这些调查结果为歧视中国酒时代和科学依据提供了对阐明液体老化过程的进一步研究，以及防范假冒和缺陷产品的可能工具的定量依据。

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