دورية أكاديمية
Comparing the differences of physicochemical properties and volatiles in semi-dry Hakka rice wine and traditional sweet rice wine via HPLC, GC–MS and E-tongue analysis
| العنوان: | Comparing the differences of physicochemical properties and volatiles in semi-dry Hakka rice wine and traditional sweet rice wine via HPLC, GC–MS and E-tongue analysis |
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| المؤلفون: | Wenhong Zhao, Fengxi Ruan, Min Qian, Xiaoyuan Huang, Xiangluan Li, Yanxin Li, Weidong Bai, Hao Dong |
| المصدر: | Food Chemistry: X, Vol 20, Iss , Pp 100898- (2023) |
| بيانات النشر: | Elsevier, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Nutrition. Foods and food supply LCC:Food processing and manufacture |
| مصطلحات موضوعية: | Semi-dry Hakka rice wine, Total sugar, Organic acid, Amino acids, Volatile components, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456 |
| الوصف: | This study aimed to explore effects of indica rice addition, rice soaking time and rice soup addition on total sugar and alcohol content of semi-dry Hakka rice wine (HRW) and compare its difference in physicochemical properties and volatiles with traditional sweet rice wine (TSRW) via HPLC, GC–MS and E-tongue. The optimal fermentation conditions of semi-dry HRW were 50 % indica rice addition, 12 h rice soaking time and 85 % rice soup addition. The total sugar (16.13 mg/mL) of semi-dry HRW was significantly lower than that of TSRW (135.79 mg/mL), especially the trehalose, glucose, sucrose and maltose. Its alcohol content was significantly higher than that of TSRW. There were significant differences in volatile components between semi-dry HRW and TSRW, especially esters, alcohols and ketones, but no significant differences in organic acids and amino acids. Results obtained could provide reference data for improving the fermentation process and quality of semi-dry HRW. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2590-1575 |
| العلاقة: | http://www.sciencedirect.com/science/article/pii/S2590157523003413Test; https://doaj.org/toc/2590-1575Test |
| DOI: | 10.1016/j.fochx.2023.100898 |
| الوصول الحر: | https://doaj.org/article/dd1a70482adc4d6ab596eb47f86ef74dTest |
| رقم الانضمام: | edsdoj.1a70482adc4d6ab596eb47f86ef74d |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 25901575 |
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| DOI: | 10.1016/j.fochx.2023.100898 |