Knowledge Network Node
Science and Technology of Food Industry. 2020, (20) Core

Sensory and Volatile Compounds Analysis of Six Kinds of Specialty MaltsChinese Full TextEnglish Full Text (MT)

YU Miao;MA Ming-juan;WU Si-min;SU Hong-xu;CHEN Xia;SU Xiao-xia;GUO Fei;Beijing Engineering Laboratory for Geriatric Nutrition Food Research,Beijing Key Laboratory of Nutrition ＆Health and Food Safety,COFCO Nutrition and Health Research Institute Co.,Ltd.;COFCO Malt(Dalian)Co.,Ltd.;

Abstract: Headspace solid-phase microextraction（HS-SPME）method combined with gas chromatography-sniffing-mass spectrometry（GC-O-MS）were used among six kinds of specialty malt（high-flavour malt,biscuit malt,charcoal malt,crystal malt,chocolate malt and rye malt）to identify volatile compounds. The results showed that a total of 41 compounds were identified from special malts,including 20 aldehydes,7 pyrazines,4 alcohols,1 phenol,and 9 heterocyclic compounds. After that,the sensory evaluation method of rate ... More
Keywords：

specialty malt; headspace solid phase micro extraction（HS-SPME）; gas chromatography-olfactometry-mass spectrometry instrument（GC-O-MS）; rata-all-that-apply（RATA）; partial least squares regression（PLSR）; volatile compounds; sensory characteristic; correlation analysis;

  • DOI：

    10.13386/j.issn1002-0306.2020.20.040

  • Series：

    (B) Chemistry/ Metallurgy/ Environment/ Mine Industry

  • Subject：

    Chemistry; Light Industry, Handicraft Industry

  • Classification Code：

    TS262.5;O657.63

Download the mobile appuse the app to scan this coderead the article.

Tips: Please download CAJViewer to view CAJ format full text.

Download: 726 Page: 246-250+265 Pagecount: 6 Size: 2918K

Related Literature
  • Similar Article
  • Reader Recommendation
  • Associated Author