Effects of metals released in strong‐flavor baijiu on the evolution of aroma compounds during storage

Storage is essential in improving the quality of strong‐flavor baijiu (SFB). Here, we investigated the release behaviors of metals from containers into SFB and their effects on the evolution of aroma compounds during storage. Twenty‐six metals were identified in SFB samples. The concentrations of Na...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Food Science & Nutrition 2020-04, Vol.8 (4), p.1904-1913
Hauptverfasser:	Huang, Zhangjun, Zeng, Yunhang, Liu, Wenhu, Wang, Songtao, Shen, Caihong, Shi, Bi
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Aging Alcohols Aldehydes Aluminum Analysis Aqueous solutions Aroma compounds Ceramics Chromatography Containers Coordination compounds Copper Degassing of metals Esters Evolution Fermentation Flavor Flavors Fluorescence Fruit juices Iron Liquors Magnesium Mass spectrometry Metal ions Metals Original Research Pottery Scientific imaging Storage strong‐flavor baijiu Volatility
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!