The influence of different fermentation temperature on the flavor of cherry wine

被引：0
|
作者：
Xiao Z. [1 ,2 ]
Zhou X. [1 ]
Niu Y. [1 ]
机构：
[1] School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai
[2] Shanghai Research Institute of Fragrance and Flavor Industry, Shanghai
来源：
Journal of Chinese Institute of Food Science and Technology | 2016年 / 16卷 / 07期
关键词：
Aromas; Odor activity value; Organic acids; Principal component analysis; Temperature;
D O I：
10.16429/j.1009-7848.2016.07.035
中图分类号：
学科分类号：
摘要：
The volatiles and 6 organic acids produced with five different fermentation temperatures (15, 20, 25, 30℃ and 35℃) were identified and quantified by GC -MS and HPLC, then the change of those volatiles and organic acids were studied. The result shown that different volatiles produced with different temperatures, and the type and content of most of volatiles were high at the condition of 20℃ or 25℃, meanwhile, all organic acids reach maximum under the condition of 25℃. Moreover, 18 volatiles were determined the key compounds by calculating OAV. Then, the relationship between the fermentation temperatures and volatiles, organic acids was analyzed by PCA. © 2016, Editorial Office of Journal of CIFST. All right reserved.
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页码：259 / 267
页数：8
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