The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor
Both the magnetic field treatment and the microwave treatment can affect the concentration of aroma compounds in liquor, but there are few researches on the composite treatment that combining the two. In this study, the effects of separate pulsed magnetic field (PMF), microwave field, and PMF-microw...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2021-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2021.1992017 |
| _version_ | 1819099183516221440 |
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| author | Ning Dai Xu Zhang Zhipeng Cai Wen Ji Yao Wu Kejian Li Tianmin Shao Xiang Cui |
| author_facet | Ning Dai Xu Zhang Zhipeng Cai Wen Ji Yao Wu Kejian Li Tianmin Shao Xiang Cui |
| author_sort | Ning Dai |
| collection | DOAJ |
| description | Both the magnetic field treatment and the microwave treatment can affect the concentration of aroma compounds in liquor, but there are few researches on the composite treatment that combining the two. In this study, the effects of separate pulsed magnetic field (PMF), microwave field, and PMF-microwave composite treatment on Chinese soy-sauce flavor liquor were investigated. The concentration changes of various aroma compounds in liquor were analyzed by gas chromatograph, and the change of water-ethanol association structure in liquor was analyzed by proton nuclear magnetic resonance spectroscopy. Sensory evaluation of liquor subjected to different processes was carried out. The results showed that the sensory characteristic of liquor after composite treatment was improved, and the change of aroma compounds is close to that in traditional aging. The PMF treatment can significantly improve the taste of liquor. The results prove that the PMF-microwave composite treatment is a potential artificial aging method. |
| first_indexed | 2024-12-22T00:42:50Z |
| format | Article |
| id | doaj.art-6e73e03f601c4898bfef6d60821337ee |
| institution | Directory Open Access Journal |
| issn | 1947-6337 1947-6345 |
| language | English |
| last_indexed | 2024-12-22T00:42:50Z |
| publishDate | 2021-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | CyTA - Journal of Food |
| spelling | doaj.art-6e73e03f601c4898bfef6d60821337ee2022-12-21T18:44:38ZengTaylor & Francis GroupCyTA - Journal of Food1947-63371947-63452021-01-0119179380410.1080/19476337.2021.19920171992017The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquorNing Dai0Xu Zhang1Zhipeng Cai2Wen Ji3Yao Wu4Kejian Li5Tianmin Shao6Xiang Cui7Tsinghua UniversityTsinghua UniversityTsinghua UniversityTsinghua UniversityTsinghua UniversityTsinghua UniversityTsinghua UniversityDasunbo Liquor Co., LtdBoth the magnetic field treatment and the microwave treatment can affect the concentration of aroma compounds in liquor, but there are few researches on the composite treatment that combining the two. In this study, the effects of separate pulsed magnetic field (PMF), microwave field, and PMF-microwave composite treatment on Chinese soy-sauce flavor liquor were investigated. The concentration changes of various aroma compounds in liquor were analyzed by gas chromatograph, and the change of water-ethanol association structure in liquor was analyzed by proton nuclear magnetic resonance spectroscopy. Sensory evaluation of liquor subjected to different processes was carried out. The results showed that the sensory characteristic of liquor after composite treatment was improved, and the change of aroma compounds is close to that in traditional aging. The PMF treatment can significantly improve the taste of liquor. The results prove that the PMF-microwave composite treatment is a potential artificial aging method.http://dx.doi.org/10.1080/19476337.2021.1992017soy-sauce flavor liquorpulsed magnetic fieldcomposite processhydrogen-bonding structuresensory characteristics |
| spellingShingle | Ning Dai Xu Zhang Zhipeng Cai Wen Ji Yao Wu Kejian Li Tianmin Shao Xiang Cui The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor CyTA - Journal of Food soy-sauce flavor liquor pulsed magnetic field composite process hydrogen-bonding structure sensory characteristics |
| title | The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor |
| title_full | The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor |
| title_fullStr | The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor |
| title_full_unstemmed | The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor |
| title_short | The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor |
| title_sort | effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy sauce flavor chinese liquor |
| topic | soy-sauce flavor liquor pulsed magnetic field composite process hydrogen-bonding structure sensory characteristics |
| url | http://dx.doi.org/10.1080/19476337.2021.1992017 |
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