Earticle

초록

영어

The present study focused on the effects of peel contact on the volatile compounds of orange wines. The volatile compounds were analyzed by sensory and instrumental analyses. Solid-phase microextraction (SPME) was used for extraction of volatile compounds. A total of 19 and 27 volatile compounds were identified in without and with peel contact wines respectively. Esters were quantitatively the dominant group of volatile compounds in without peel contact wines, while
terpenes were the most abundant compounds in peel contact wines. Totally 11 and 14 new formed compounds were found in without and with peel contact wines, mainly were esters, alcohols, and acids. According to sensory analysis, the peel contact wine showed a more citrus-like and fruity aroma than the wines without peel contact.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 References

키워드

저자

• Gang Fan [ College of Food Science and Technology, Huazhong Agricultural University ]
• Xiaolin Yao [ College of Food Science and Technology, Huazhong Agricultural University ]
• Yongxia Xu [ College of Food Science and Technology, Huazhong Agricultural University ]
• Huanhuan Li [ College of Food Science and Technology, Huazhong Agricultural University ]
• Hongfei Fu [ College of Food Science and Technology, Huazhong Agricultural University ]
• Kexing Wang, [ Kexing Wang | College of Food Science and Technology, Huazhong Agricultural University ]
• Siyi Pan [ College of Food Science and Technology, Huazhong Agricultural University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664