earticle

논문검색

Research Articles

Volatile Compounds of Orange Wines Produced with and without Peel Contact

원문정보

Gang Fan, Xiaolin Yao, Yongxia Xu, Huanhuan Li, Hongfei Fu, Kexing Wang,, Siyi Pan

한국식품과학회 Food Science and Biotechnology Volume 18 Number 6 2009.12 pp.1322-1329
피인용수 : 0건 (자료제공 : 네이버학술정보)

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

저자정보

  • 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

참고문헌

자료제공 : 네이버학술정보

    함께 이용한 논문

      ※ 원문제공기관과의 협약기간이 종료되어 열람이 제한될 수 있습니다.

      0개의 논문이 장바구니에 담겼습니다.