Changes in volatile compounds of fermented mixed drink using commercial yeast strain

被引：17

作者：

Cai, Wenchao ^{[1
]}

Tang, Fengxian ^{[1
]}

Shan, Chunhui ^{[1
]}

Yang, Liping ^{[1
]}

Zhan, Qin ^{[1
]}

Zhao, Xinxin ^{[1
]}

Ning, Ming ^{[1
]}

机构：

[1] Shihezi Univ, Shihezi, Xinjiang Autono, Peoples R China

来源：

PRZEMYSL CHEMICZNY | 2018年 / 97卷 / 08期

关键词：

SENSORY PROFILE;

D O I：

10.15199/62.2018.8.32

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Jujube, goji and grape fruits were crushed and pressed to resp. juices fermented then by using active wine dry yeast. The juices were analyzed for chem. compn. before and after fermentation by gas chromatog. coupled with mass spectrometry. One hundred and four chem. compds. (alcs., org. acids, esters, ketones, aldehydes and heterocycles) were identified. The concns. of alcs. and esters increased and the concn. of undesirable aldehydes and ketones decreased during the alc. fermentation.

引用

页码：1398 / 1405

页数：8

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