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基于风味物质组成的高温功能大曲应用方法 被引量:5

Application of functional high-temperature Daqu based on the composition of flavor compounds
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摘要 运用顶空固相微萃取结合气相色谱-质谱联用技术分析大曲风味物质组成,采用数据拟合方式结合相似系统理论,与优质酱香型大曲中风味物质进行相似度分析,确定高温功能大曲与普通酱香型大曲的最优混合比例。最终确定高温功能大曲与普通酱香型大曲的最优混合比例为6:4,实际混合样品与对应的拟合样品的风味物质组成相似度为97.62%,且符合优质酱香型大曲的感官质量标准,提高了酱香型大曲的品质。 The composition of flavor compounds were analyzed by headspace-solid phase microextraction (HS-SPME) combined with gas chromatog- raphy-mass spectrometry (GC-MS). The optimum mixing ratio of functional high-temperature Daqu and ordinary Moutai-flavor Daqu was deter- mined by data fitting method combined with similarity system theory, and similarity analysis of flavor compounds composition in high quality Moutai-flavor Daqu. Finally, the optimum mixing ratio of functional high-temperature Daqu and ordinary Moutai-flavor Daqu was 6:4. The similarity of flavor compounds composition in actual mixed samples with corresponding fitting samples was 97.62%, which conformed to the sensory quality standards of high quality Moutai-flavor Daqu and improved the quality ofMoutai-flavor Daqu.
出处 《中国酿造》 CAS 北大核心 2017年第1期98-101,共4页 China Brewing
基金 贵州省科技重大专项项目(黔科合重大专项20136009)
关键词 高温功能大曲 风味物质 数据拟合 相似度 functional high-temperature Daqu flavor compounds data fitting similarity
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