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Method for researching aroma interaction of alcohol substances and ester substances in Baijiu

A substance and ester technology, applied in the field of studying the aroma interaction between alcohol substances and ester substances in liquor, and analyzing the interaction effect between the components of the mixed system of binary aroma substances, which can solve problems such as the research gap of aroma substances interaction. , to achieve intuitive and reliable results, wide applicability, and simple operation.

Pending Publication Date: 2020-06-12
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a method for studying the aroma interaction between alcohol substances and ester substances in liquor, so as to solve the problem of vacancy in the research on the interaction between aroma substances

Method used

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  • Method for researching aroma interaction of alcohol substances and ester substances in Baijiu
  • Method for researching aroma interaction of alcohol substances and ester substances in Baijiu
  • Method for researching aroma interaction of alcohol substances and ester substances in Baijiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0023] A method of using the partition coefficient method to study the aroma interaction between alcohols and esters, the specific steps are as follows:

[0024] 1. Determination of peak area of ​​esters in liquor:

[0025]Use deionized water and ethanol to prepare an ethanol-water solution with an alcohol content of 53%, which is used as a base for simulating liquor. In this study, Lai Mao liquor was used as a prototype, and the concentrations were 0g / L, 0.021g / L, 0.042g / L L, 0.084g / L, 0.168g / L and 0.336g / L of isoamyl alcohol were respectively mixed with ethyl butyrate at specific concentrations in equal proportions according to different volume gradients and added to the headspace bottle, and the volume gradients were 0.05mL, respectively. 0.1mL, 0.5mL, 1mL, 1.5mL, 2mL, that is, the volume ratio of the gas-liquid phase is 399, 199, 39, 19, 12 and 9, respectively, 20 ° C for 12 hours to be analyzed. The Alpha M.O.S HERACLES II electronic nose was used for static headspace sa...

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Abstract

The invention discloses a method for researching aroma interaction of alcohol substances and ester substances in Baijiu. The method is characterized by comprising following steps: calculating the distribution coefficient of alcohol substances with different concentrations added into white spirit ester substances during gas-liquid balance; comparing the distribution coefficients of the ester substances in an experimental group and a control group; using origin 9.0 software for drawing a linear relation graph of distribution coefficients of alcohol substances with different concentrations and ester substances, combining an electronic nose fingerprint spectrum and performing the judgment step of comprehensively investigating the aroma interaction of the alcohol substances and the ester substances during gas-liquid balance is carried out. The method can visually reflect the interaction effect between the substances through the change of the distribution coefficient of the ester substancesduring gas-liquid balance, and is a method for researching the aroma interaction between the alcohol substances and the ester substances in the Baijiu through physical and chemical means.

Description

technical field [0001] The invention relates to a method for analyzing the interaction effect between components of a binary aroma substance mixing system, especially a method for studying the aroma interaction between alcohol substances and ester substances in liquor based on the partition coefficient method, which belongs to the chemical technology of food flavor field. Background technique [0002] Changes in the composition of baijiu may lead to changes in its structure and sensory properties, especially in terms of overall aroma intensity and individual aromas perceived in the nose and mouth. In order to predict the release of aroma compounds from liquor components, a combination of instrumental and sensory studies is needed to establish a mathematical model to describe and predict this complex process. These mathematical models are based on physicochemical properties such as diffusion, transfer rate and volatility of each odorant molecule. Therefore, it is an essenti...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N30/34G01N30/86
CPCG01N30/02G01N30/34G01N30/8679
Inventor 牛云蔚张俊肖作兵谢永恒邓健鸣陈丽年
Owner SHANGHAI INST OF TECH
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