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Variation of Aroma Components in Jiupei of Fen Liquor during Fermentation

Author: CaoYunGang
Tutor: ZhangShengWan
School: Shanxi University
Course: Of Food Science
Keywords: Fen-flavor liquor Jiupei aroma component the gas chromatography-mass spectrometry change rules
CLC: TS262.32
Type: Master's thesis
Year: 2011
Downloads: 15
Quote: 0
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Abstract


Chinese spirits is the china-specific distilled spirits, its unique style is favored by consumers all over the world. China’s well-know liquor is universally produced by the method of solid fermentation. Its traditional starter-making and fermentation technology lack scientific and theoretical basis, which causes products in different seasons and different production batches have significant changes in trace aroma components. Besides, the quality of the products is not quite stable, especially in the season when summer temperature is high, not only the liquor yield is low, but also deterioration and rancidity are caused. At the same time, the content of ethyl lactate in China’s liquor is generally high, which makes a big difference to the quality and style of all types of flavor liquor. Therefore, the study of rules of the dynamic changes of aroma components over time in the fermentation process of liquor has a very important significance for understanding fermentation mechanism, solving deterioration and rancidity problems, exploring the best fermentation period and guiding liquor production.The research work in this paper studies Jiupei of Fen liquor during normal fermentation in summer, uses the analysis technology of chromatography, mass spectrometry. It searches the methods to extract aroma components in Jiupei and reveals aroma components in the fermentation process of liquor and rules of the dynamic changes of jiupei acidity over time. The main research contents and conclusions are as follows:1、The simultaneous distilled extraction is applied to extract aroma components in Jiupei for the first time by the optimal selection of extracting agent, extracting time and liquor ratio. The optimal extraction conditions are suggested:methylene chloride is the extracting agent, extracting time is two hours and extracting liquor ratio is 1:1.The extracting effects of simultaneous distilled extraction, direct distillation extraction and anhydrous alcohol extraction are compared. The results demonstrate that aroma components types extracted by direct distillation extraction added saturated salt water are similar to those in liquor, and the extraction effect is best; the simultaneous distilled extraction is poorer in extracting acetic acid and other matters of great water-solubility and has a higher degree of the purity of the extracting agent with the purpose of reducing impurities; the aroma components extracted by anhydrous alcohol extraction are complex and bad for the test of trace aroma components.2、The gas chromatography-mass spectrometry and gas chromatography and other analysis methods are used. The dynamic changes of the contents of alcohol, aldehyde, acid, ester and other aroma components in Fen liquor over time are examined and tracked up. Studies have shown those results. Firstly, the change trends of most contents of aroma components in Jiupei over time are almost the same. The content rises dramatically in the earlier period of fermentation, and it is basically stable in the intermediate stage, and increases again in the later period. Secondly, most contents of aroma components after 9 days are quite similar to those after 21-28 days. Thirdly, the content of ethyl lactate in the later period of fermentation is 4~5 times higher than ethyl acetate at the same period, and the content of lactate is 10 or more times higher than acetate at the same period.3、The PH value and the total acidity in Jiupei at different periods are determined separately by pH meter and acid-alkali neutralization method. Studies have found that the total acidity in Jiupei rises quickly with the fermentation as a whole, decreases slightly after 9-11 days, drops to about 3.3 and the total acidity increases by about 25 degree after the fermentation.4、Through comprehensive analysis of the content and quantity ratio of each aroma component, and the change of acidity and others in Jiupei with the extension of fermentation time, the study suggests that the fermentation time when Fen liquor is produced in summer should be reduced to around 9 days, meanwhile, the fermentation rounds should be increased accordingly to solve deterioration and rancidity problems.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Brewing industry > A variety of wine and its manufacturing > Liquor > Fen Daqu
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