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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Taylor & Francis Group
2021
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oai:doaj.org-article:6e73e03f601c4898bfef6d60821337ee2021-11-11T14:23:42ZThe effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor1947-63371947-634510.1080/19476337.2021.1992017https://doaj.org/article/6e73e03f601c4898bfef6d60821337ee2021-01-01T00:00:00Zhttp://dx.doi.org/10.1080/19476337.2021.1992017https://doaj.org/toc/1947-6337https://doaj.org/toc/1947-6345Both 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.Ning DaiXu ZhangZhipeng CaiWen JiYao WuKejian LiTianmin ShaoXiang CuiTaylor & Francis Grouparticlesoy-sauce flavor liquorpulsed magnetic fieldcomposite processhydrogen-bonding structuresensory characteristicsNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENESCyTA - Journal of Food, Vol 19, Iss 1, Pp 793-804 (2021) |
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DOAJ |
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DOAJ |
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EN ES |
| topic |
soy-sauce flavor liquor pulsed magnetic field composite process hydrogen-bonding structure sensory characteristics Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 |
| spellingShingle |
soy-sauce flavor liquor pulsed magnetic field composite process hydrogen-bonding structure sensory characteristics Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Ning Dai Xu Zhang Zhipeng Cai Wen Ji Yao Wu Kejian Li Tianmin Shao Xiang Cui The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor |
| description |
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. |
| format |
article |
| author |
Ning Dai Xu Zhang Zhipeng Cai Wen Ji Yao Wu Kejian Li Tianmin Shao Xiang Cui |
| author_facet |
Ning Dai Xu Zhang Zhipeng Cai Wen Ji Yao Wu Kejian Li Tianmin Shao Xiang Cui |
| author_sort |
Ning Dai |
| title |
The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor |
| title_short |
The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor |
| title_full |
The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor |
| title_fullStr |
The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor |
| title_full_unstemmed |
The effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor Chinese liquor |
| title_sort |
effect of different pulsed magnetic field and microwave composite treatment on the aroma compounds and sensory characteristics of soy-sauce flavor chinese liquor |
| publisher |
Taylor & Francis Group |
| publishDate |
2021 |
| url |
https://doaj.org/article/6e73e03f601c4898bfef6d60821337ee |
| work_keys_str_mv |
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