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Effect of glutamic acid on aroma component of LITCHI wine
Author(s): 
Pages: 32-35,40
Year: Issue:  1
Journal: FOOD AND MACHINERY

Keyword:  荔枝酒谷氨酸香气成分发酵;
Abstract: 目的:研究氨基酸对荔枝酒风味的影响;方法:用顶空固相微萃取(SPME)及气相色谱-质谱联用(GC/MS)研究在发酵过程中添加谷氨酸对荔枝酒香气成分的影响;结果:在荔枝发酵液中添加一定量的谷氨酸后,荔枝酒中辛酸乙酯、癸酸乙酯等具有果香气味的酯类物质含量增加,同时具有尖刺气息的高级醇类物质及乙酸等的含量减少,与荔枝酒在添加谷氨酸后刺激性气味减弱,香气变得浓郁的感官评价相一致;结论:添加谷氨酸后,荔枝酒的风味得到了改善.
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