Effect of Fermentation Treatment on Aroma Component of Jujube Juice

被引：0
|
作者：
Zhang Wen-ye [1 ]
Shi Yong [1 ]
机构：
[1] Zhengzhou Univ Light Ind, Sch Food & Biol Engn, Zhengzhou, Peoples R China
来源：
2009 ACADEMIC CONFERENCE ON HORTICULTURE SCIENCE AND TECHNOLOGY, PROCEEDINGS | 2009年
关键词：
chinese jujube; fermentation; aroma component; GC-MS; 5; CULTIVARS;
D O I：
暂无
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
In order to study the change of jujube juice aroma components in fermentation, the volatile aroma component in jujube juice and jujube wine was isolated by simultaneous distillation and extraction and analyzed by capillary gas chromatography. The experimental results showed the amount and kinds of aroma compounds in jujube juice and jujube wine were different. It indicated that fermentation treatment has a influence on the aroma component of jujube juice.
引用
收藏
页码：70 / 72
页数：3
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