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首页> 外文期刊>Journal of Agricultural and Food Chemistry >CHARACTERIZATION OF TEQUILA FLAVOR BY INSTRUMENTAL AND SENSORY ANALYSIS
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CHARACTERIZATION OF TEQUILA FLAVOR BY INSTRUMENTAL AND SENSORY ANALYSIS

机译:通过仪器和感官分析表征龙舌兰酒的风味

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Tequila, the fermented and twice-distilled juice of Agave tequilana, was extracted using dichloromethane. The extract obtained, which represented approximately 0.03% v/v of the original product, was analyzed by gas chromatography (GC), employing both flame ionization detection (FID) and sulfur chemiluminescence detection, as well as by gas chromatography-mass spectrometry (GC-MS). More than 175 components were identified in the extract, accounting for more than 99% of the total GC FID peak area. The extract was also subjected to sensory analysis employing the technique of GC with odor port evaluation/aroma extract dilution analysis. More than 60 odorants were detected, at least 30 of which could be correlated with specific GC peaks arising from components found in the extract. On the basis of their detection in the most dilute extracts analyzed, five constituents were determined to he the most powerful odorants of tequila; these were isovaleraldehyde, isoamyl alcohol, beta-damascenone, 2-phenylethanol, and vanillin. Efforts at reconstituting tequila flavor from its component parts were not successful, however, indicating that further significant contributors to tequila flavor remain to be identified.
机译:龙舌兰酒,龙舌兰龙舌兰酒的发酵和两次蒸馏的汁液,用二氯甲烷提取。通过气相色谱(GC),火焰离子化检测(FID)和硫化学发光检测以及气相色谱-质谱(GC)分析获得的提取物(约占原始产品的0.03%v / v) -多发性硬化症)。提取物中鉴定出175种以上的组分,占GC FID总峰面积的99%以上。还使用GC技术对提取物进行感官分析,并进行气味端口评估/芳香提取物稀释分析。检测到超过60种气味,其中至少30种可能与提取物中发现的成分引起的特定GC峰相关。根据对所分析的最稀的提取物中的检测结果,确定了龙舌兰酒中最强效气味的五种成分。这些是异戊醛,异戊醇,β-大马烯酮,2-苯基乙醇和香草醛。然而,从其组成部分重建龙舌兰酒风味的努力并未取得成功,这表明仍需确定对龙舌兰酒风味的进一步重要贡献者。

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