The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor

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...

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Bibliographic Details
Main Authors: Ning Dai, Xu Zhang, Zhipeng Cai, Wen Ji, Yao Wu, Kejian Li, Tianmin Shao, Xiang Cui
Format: Article
Language:English
Published: Taylor & Francis Group 2021-01-01
Series:CyTA - Journal of Food
Subjects:
soy-sauce flavor liquor
pulsed magnetic field
composite process
hydrogen-bonding structure
sensory characteristics
Online Access:http://dx.doi.org/10.1080/19476337.2021.1992017

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