Abstract
The volatile components of glutinous rice bayberry wine and bayberry wine were compared by gas chromatography-ion migration spectrum, and the sensory evaluation was made at the same time. The volatile substances of bayberry wine mainly include ethyl butyrate, ethyl isobutyrate, ethyl orthocaproate, ethyl propionate, ethyl caprylate, glutaldehyde and 2-methylbutyraldehyde.The volatile substances of glutinous rice bayberry wine mainly include: ethyl isovalerate, ethyl valerate, isobutyl acetate, leaf alcohol acetate, ethyl lactate, propyl aldehyde, octyl aldehyde, trans-2-hexenal aldehyde, 3-hydroxy-2-butanone and diisobutyl ketone, etc. The composition of the two samples was significantly different. The volatile matter of glutinous rice bayberry wine was more abundant and the sensory score was higher.
Publication Date
2-28-2021
First Page
14
Last Page
18
DOI
10.13652/j.issn.1003-5788.2021.02.003
Recommended Citation
Ling-zhi, XIAN; Jin-yang, LIU; Jin-hua, LU; and Ding, XIE
(2021)
"The flavor characteristics of bayberry wine and glutinous rice bayberry wine were analyzed based on gas chromatography-ion migration spectrum,"
Food and Machinery: Vol. 37:
Iss.
2, Article 3.
DOI: 10.13652/j.issn.1003-5788.2021.02.003
Available at:
https://www.ifoodmm.cn/journal/vol37/iss2/3
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