相关实验视频

Updated: Aug 2, 2026

Fruit Volatile Analysis Using an Electronic Nose

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

通过部分最小平方回归,芳香复制和省略研究来解读冰酒的香味特征

Xu Qian¹, Mengqi Ling², Yanfeng Sun³

¹Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing100083, China.

|December 23, 2023

概括

冰葡萄酒冰葡萄酒冰葡萄酒

科学领域:

食品化学食品化学
葡萄酒学葡萄酒学葡萄酒学
感官科学感官科学

背景情况:

冰酒的吸引力源于独特的香味,如蜂蜜,焦糖和干果.
对于这些独特的冰酒香味负责的特定化学化合物还不清楚.

研究的目的:

为了确定导致冰酒特有的气味的关键挥发性化合物.
为了阐明蜂蜜,焦糖和干果在冰酒中的化学基础.

主要方法:

葡萄酒专家的感官描述性分析.
详细的挥发性化合物分析使用气色谱-质谱学.
部分最小平方回归以与化学化合物相关的芳香属性.
芳香复制研究以验证化合物贡献.

主要成果:

一些乳, Ester,烯, furanones 和 β-damascenone 与蜂蜜,焦糖和干果香气具有正相关性.
烯增强了蜂蜜香味,但减少了焦糖香味.
乳和 furanones 增强了焦糖和干果的香味.
观察到烯,乳和 furanones 之间的协同作用.

结论:

特定的挥发性化合物,包括烯,乳和 furanones,是冰酒标志性气味的关键驱动因素.
这些化合物在协同作用下相互作用,形成冰酒复杂的感觉特征.
了解这些化学感官关系可以帮助冰酒生产和质量控制.

关键词:

芳香复制剂芳香复制剂卡拉梅尔卡拉梅尔是什么意思干水果干水果干水果干水果干水果蜂蜜蜂蜜蜂蜜蜂蜜冰葡萄酒冰葡萄酒冰葡萄酒在PLS回归过程中,我们使用了PLS回归.

更多相关视频

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

Published on: October 5, 2016

Integration of Animal Behavioral Assessment and Convolutional Neural Network to Study Wasabi-Alcohol Taste-Smell Interaction

Integration of Animal Behavioral Assessment and Convolutional Neural Network to Study Wasabi-Alcohol Taste-Smell Interaction

Published on: August 16, 2024

相关概念视频

Mass Spectrometry: Alcohol Fragmentation

Mass Spectrometry: Alcohol Fragmentation

Alcohols (R-OH) ionize to lose one non-bonded electron from the oxygen atom, forming molecular ions. Due to their tendency to fragment rapidly, the intensity of the molecular ion peak in the mass spectrum is weak or sometimes absent. The fragmentation patterns for alcohols occur in two ways, i.e. ⍺-cleavage and dehydration. During ⍺-cleavage, the bond at the ⍺-position adjacent to the hydroxyl group cleaves to give a resonance-stabilized cation and a radical. However, intramolecular dehydration...