Optimization of processing technology based on fuzzy mathematic evaluation and aroma component analysis of grape distilled wine in Xinjiang was written by Song, Jing-jing;Li, Ning;Tong, Wen-jie;Zhao, Hao;Wang, Wei-xiong;Zhang, Hai-jun;Yang, Hua-feng;Liu, Xiu-hai;Lu, Pi-chao;Wu, Yun. And the article was included in Xiandai Shipin Keji in 2021.Recommanded Product: Isopentyl hexanoate The following contents are mentioned in the article:
Three processing technologies of flavored Lycium barbarum and Glycyrrhiza grape distilled wine were optimized by fuzzy mathematic evaluation combined with headspace solid-phase microextraction gas chromatog.-mass spectrometry (HS-SPME-GC-MS). Subsequently, the volatile aroma components of flavored Lycium barbarum and Glycyrrhiza grape distilled wine and the effects of characteristic compounds on overall flavor were explored through principal component anal. The results showed that the sample with Lycium barbarum and Glycyrrhiza extracts had the highest comprehensive score, and showed rich variety of aroma, strong characteristic flavor, meaning a consistent result between HS-SPME-GC-MS anal. and fuzzy mathematics evaluation, thus the best processing technol. for grape distilled wine was Lycium barbarum and Glycyrrhiza extraction 72 Volatile compounds were obtained from three kinds of grape distilled wine and base liquor. The results of principal 17 kinds of common volatile compounds and 5 kinds of volatile compounds for three kinds of grape distilled wine anal. showed that, esters, alcs., acids and aldehydes components were the important components that affected the aroma of flavored Lycium barbarum and Glycyrrhiza grape distilled wine. The key characteristic compounds were Et caprylate, Et caprate, Et caproate, Et laurate, isoamyl alc., phenethyl alc., octanoic acid. This study involved multiple reactions and reactants, such as Isopentyl hexanoate (cas: 2198-61-0Recommanded Product: Isopentyl hexanoate).
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Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics