The Effects of Hongqu and Baiqu on the Formation of Aroma Components in Hongqu Rice Wine [红曲和药白曲对红曲黄酒挥发性风味物质形成的影响] - Details

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Abstract：

Objective:　The　purpose　of　this　study　was　to　explore　the　contribution　of　Hongqu　and　Baiqu　to　the　formation　of　volatile　flavors　in　Hongqu　rice　wine.　Method:　Headspace　solid-phase　microextraction-GC/　MS,　principal　component　analysis　(PCA),　and　orthogonal　partial　least　squares　discriminant　analysis　(OPLS-DA)　were　used　to　screen　out　the　volatile　flavor　compounds　with　significant　difference　among　the　rice　wines　brewed　using　different　starters.　Result:　There　were　10　volatile　flavor　compounds　with　significant　difference　between　A　wine　(brewed　using　Hongqu　+　Baiqu)　and　B　wine　(brewed　using　Hongqu).　There　were　8　volatile　flavor　compounds　with　significant　difference　between　A　wine　(brewed　using　Hongqu　+　Baiqu)　and　C　wine　(brewed　using　Baiqu),　8　volatile　flavor　compounds　with　significant　difference　between　B　wine　(brewed　using　Hongqu)　and　C　wine　(brewed　using　Baiqu).　Conclusion:　It　can　be　deduced　that　the　contribution　of　Hongqu　to　the　formation　of　volatile　flavors　of　Hongqu　rice　wine　was　the　most　significant,　while　the　influence　of　white　koji　on　the　formation　of　volatile　flavor　compounds　in　Hongqu　rice　wine　was　relatively　weak.　©　2020,　Editorial　Office　of　Journal　of　CIFST.　All　right　reserved.

Keyword：

Hongqu; Hongqu rice wine; Orthogonal partial least squares discriminant analysis(OPLS-DA); Volatile flavor compounds; White koji

Community：

[ 1 ] [Li, L.]Fujian Agriculture and Forestry University, National Engineering Research Center of JUNCAO Technology, Fuzhou, 350002, China
[ 2 ] [Guo, W.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
[ 3 ] [Guo, W.]Institute of Food Science and Technology, Fuzhou University, Fuzhou, 350108, China
[ 4 ] [Zhou, W.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
[ 5 ] [Zhou, W.]Institute of Food Science and Technology, Fuzhou University, Fuzhou, 350108, China
[ 6 ] [Lin, Y.]Fujian Agriculture and Forestry University, National Engineering Research Center of JUNCAO Technology, Fuzhou, 350002, China
[ 7 ] [Hong, J.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
[ 8 ] [Hong, J.]Institute of Food Science and Technology, Fuzhou University, Fuzhou, 350108, China
[ 9 ] [Liu, H.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
[ 10 ] [Liu, B.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
[ 11 ] [Ni, L.]Institute of Food Science and Technology, Fuzhou University, Fuzhou, 350108, China
[ 12 ] [Rao, P.]Institute of Food Science and Technology, Fuzhou University, Fuzhou, 350108, China
[ 13 ] [Lü, X.]Fujian Agriculture and Forestry University, National Engineering Research Center of JUNCAO Technology, Fuzhou, 350002, China
[ 14 ] [Lü, X.]College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
[ 15 ] [Lü, X.]Institute of Food Science and Technology, Fuzhou University, Fuzhou, 350108, China

Reprint 's Address：

[Lü, X.]Fujian Agriculture and Forestry University, National Engineering Research Center of JUNCAO TechnologyChina

Email：

xucong1154@qq.com

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Source ：

Journal of Chinese Institute of Food Science and Technology

ISSN： 1009-7848

Year： 2020

Issue： 2

Volume： 20

Page： 205-211

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SCOPUS Cited Count：

ESI Highly Cited Papers on the List： 0 Unfold All

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Chinese Cited Count：

30 Days PV： 1

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