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在Baijiu,通过分子蒸与分子感觉科学相结合,分离和描述甜味化合物

Fei He1, Peng Xiao2, Shiqi Yang1

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Key Laboratory of Geriatric Nutrition and Health, Beijing Technology and Business University, Ministry of Education, China; Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.

Food chemistry
|November 24, 2024
PubMed
概括

研究人员通过先进的分子蒸和感官科学在Baijiu中确定了关键的甜味化合物. 这项分析揭示了特定的和酒精作为Baijiu的主要贡献者.

关键词:
多个阶段的分子蒸.甜味化合物是一种甜味化合物.甜蜜的甜蜜 甜蜜的甜蜜这就是为什么TAV TAV TAV在 TDA TDA 中.味道重组和遗漏的味道重组.

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