Effect of gamma irradiation on sensory and aroma compounds of soaked bayberry jiu

文献类型： 外文期刊

第一作者： Zheng, Qi

作者： Zheng, Qi;Tian, Wenhui;Yue, Ling;Zhang, Yi;Chen, Zhijun;Qi, Wenyuan;Zhang, Ci;Yan, Weiqiang;Kong, Qiulian;Zheng, Qi;Tian, Wenhui;Yue, Ling;Chen, Zhijun;Qi, Wenyuan;Zhang, Ci;Yan, Weiqiang;Kong, Qiulian;Wang, Shanshan

作者机构：

关键词： Aroma compounds; Electron nose; Electron tongue; Gamma irradiation; Sensory evaluation; Soaked bayberry jiu

期刊名称：RADIATION PHYSICS AND CHEMISTRY （ 影响因子：2.8； 五年影响因子：2.6 ）

ISSN： 0969-806X

年卷期： 2024 年 224 卷

页码：

收录情况： SCI

摘要： Soaked bayberry jiu is a homely fruit alcoholic beverage that produced by soaking bayberry in Baijiu, a traditional Chinese distilled spirit. To investigate the changes in the sensory and aroma compounds of soaked bayberry jiu following gamma irradiation, the sensory evaluation, electron nose, electron tongue, and headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) were conducted. The results showed that the different irradiation doses of samples could be well separated. The taste and smell of 6 kGy irradiated soaked bayberry jiu were significantly improved, but the color of irradiated samples was deteriorated. Moreover, a total of 53 differential products (21 decreased and 32 increased products) were detected compared 6 kGy irradiated soaked bayberry jiu to unirradiated sample, including some important aroma compounds of Baijiu, indicating that the active free radicals produced by gamma irradiation promote the oxidationreduction reaction in soaked bayberry jiu and lead to the mutual transformation and equilibrium among the compounds. These findings suggest that gamma irradiation can improve the quality of soaked bayberry jiu.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序