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【答案】应助回帖
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sdspspsp: 金币+400, 翻译EPI+1, ★★★★★最佳答案, 谢谢了，虽然某些专业词汇不太对，我自己修饰就可以了 2013-03-30 00:03:33
volatile aromatic substance have great effect on the organoleptic properties of brandy. For a long time, international researchers’ effort of brandy study is mainly on its volatile aroma, and it has been gradually highlighted by domestic researchers in the past few years. Oaken bucket storage of brandy is a key step in brewing of brandy and the main procedure of its maturation. After storaged with oaken bucket, brandy’s color, mouthfeel and its flavor had been significantly improved.
Brandy of Zhangyu aging procedure was our object of study, using headspace solid-phase microextraction(technique) coupling with gas chomatography-mass spectrometry technique, a series of detecting and analyzing methods were established. Aimed to determine the evaporated component and content in Zhangyu Brandy aging process, find its rule of aging, establish the maturing kinetic model and finally accomplish to modify the component and content of the related fragrance of Zhangyu Brandy to improve its quality.
The main content of this article are as follows:
(1) introduction of brandy’s domestic and international history. The principle and application of SPME technique will be introduced in detail. brief discussion the assaying method of volatile substance. review the current situation of brandy study both in and abroad, and try to suggest propose the problems remained unsolved.
(2) preprecessing method of brandy volatile substance was optimized. And the optimized parameter of extraction is pre-equilibration for 10 min, extraction 5 min at 50℃ for 5 min with 5 mL samples, with 10% ethanol and 1.5 g salt. The extraction tip undo absorption time is 5 min, and the component and content can be detected by modifying diffluence and comparing saturation peak.
(3) 113 substance had been identified by quantitatively analyzing the 5 to 6 years aged Zhangyu Brandy, using optimized HS-SPME parameters combined with GC-MS technique. Of which, lipids and fatty alcohol are of highest content of the volatile substance, account for 59% and 33%, respectively.
(4) 29 key aromatic substance had been identified in this study. the relation of the key aroma substance component changing and time was obtained, and the quality of Zhangyu Brandy can be improved by modifying the content of key aromatic substance and the aging time.
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