« Previous Abstract[Atmospheric Pollutant Emission Characteristics from the Cooking Process of Traditional Beijing Roast Duck]    Next Abstract"HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours" »

Sci Rep

Title:		Effect of high pressure treatment and short term storage on changes in main volatile compounds of Chinese liquor
Author(s):		Xu M; Zhu S; Ramaswamy HS; Yu Y;
Address:		"College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China. Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou, 310058, China. Department of Food Science, McGill University, St-Anne-de-Bellevue, QC H9X 3V9, Canada. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, China. yyuzju@zju.edu.cn. Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou, 310058, China. yyuzju@zju.edu.cn"
Journal Title:		Sci Rep
Year:		2017
Volume:		20171208
Issue:		1
Page Number:		17228 -
DOI:		10.1038/s41598-017-17549-x
ISSN/ISBN:		2045-2322 (Electronic) 2045-2322 (Linking)
Abstract:		"Changes in main volatile compounds of Chinese liquor after high pressure (HP) treatment and following short term storage were investigated. 400 MPa-15 min & 400 MPa-30 min were applied to young liquor. Results from gas chromatography (GC) analysis revealed decreasing trends in alcohols, aldehydes and ethyl acetate immediately after HP treatments, which was in consistent with those in natural aging process; but no significant change was found in acids. However, differences in main volatile compounds between young liquor and pressurized liquors disappeared after two to six months of storage. Principal component analysis (PCA) performed well in presenting overall differences among all liquor groups, which verified our previous findings in GC analysis. This research broadened the knowledge of HP processing on distilled alcoholic beverages and provided an alternative technique for liquor quality modification"
Keywords:		Alcohols/*chemistry *Food Storage *Pressure Time Factors Volatile Organic Compounds/*analysis;
Notes:		"MedlineXu, Menglong Zhu, Songming Ramaswamy, Hosahalli S Yu, Yong eng Research Support, Non-U.S. Gov't England 2017/12/10 Sci Rep. 2017 Dec 8; 7(1):17228. doi: 10.1038/s41598-017-17549-x"