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

Xu Zhang¹  Ning Dai¹  Kejian Li¹  Zhipeng Cai²  Tianmin Shao³  Xiang Cui⁴  Yao Wu⁵  Wen Ji⁵ 

[1] Department of Mechanical Engineering, Tsinghua University, Beijing, Chin;Key Laboratory for Advanced Materials Processing Technology, Ministry of Education, Beijing, Chin;Department of Mechanical Engineering, Tsinghua University, Beijing, Chin;Key Laboratory for Advanced Materials Processing Technology, Ministry of Education, Beijing, Chin;Tianjin Research Institute for Advanced Equipment, Tsinghua University, Tianjin, Chin;State Key Laboratory of Tribology, Tsinghua University, Beijing, Chin;Department of Mechanical Engineering, Tsinghua University, Beijing, Chin;State Key Laboratory of Tribology, Tsinghua University, Beijing, Chin;Research and Development Department, Dasunbo Liquor Co., Ltd, Renhuai, Chin;Tianjin Research Institute for Advanced Equipment, Tsinghua University, Tianjin, Chin;

关键词: Soy-sauce flavor liquor;    pulsed magnetic field;    composite process;    hydrogen-bonding structure;    sensory characteristics;    licor de sabor a salsa de soya;    campo magnético pulsado;    proceso combinado;    estructura de enlace de hidrógeno;    características sensoriales;   

DOI  :  10.1080/19476337.2021.1992017

来源: Taylor & Francis

【 摘 要 】

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.

【 授权许可】

CC BY