调节木威士忌桶潜在气味的因素:起源,烤和烧焦
Min Luo1,2, Dongsheng Cui1,2, Jin Li3
1Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Foods (Basel, Switzerland)
|January 17, 2024
概括
木原产地和烤显著影响威士忌桶的挥发性物质,法国木的初始含量更高. 炭化 炭化 炭化
科学领域:
- 木材科学 木材科学 木材科学
- 分析化学是一种分析化学.
- 食品和饮料科学 食品和饮料科学
背景情况:
- 木桶对于威士忌风味的发展至关重要.
- 树中的挥发性化合物对老酒有很大影响.
- 了解木加工影响是控制风味配置文件的关键.
研究的目的:
- 调查树原产地,烤和烧焦对挥发性化合物的影响.
- 确定这些因素如何影响木威士忌桶的化学成分.
- 为优化木加工用于威士忌生产提供见解.
主要方法:
- 使用了液体-液体提取气体色谱-质谱法 (LLE-GC-MS).
- 使用了多变量统计分析,包括主要成分分析 (PCA).
- 来自不同来源 (中国,法国,美国) 的树样本在经过各种烤和烧焦处理后被分析.
主要成果:
- 树原产地和烤强度是挥发性化合物配置的主要驱动因素,而不是焦炭.
- 法国树最初含有较高的挥发性物质含量,这种差异通过烤和烧焦而减少.
- 更深的烤通常会增加挥发性物质含量,而烧焦则具有不同的效果,有时促进,有时抑制释放.
- 观察到烤和烧焦之间存在显著的相互作用,影响了挥发性成分.
结论:
- 木原产地和烤是确定威士忌桶挥发性概况的关键因素.
- 烤和烧焦对于挥发性化合物释放至关重要,具有复杂的相互作用.
- 处理参数可以被操纵来调节树的挥发性成分,用于威士忌老化.
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