VOLATILE COMPOUNDS OF BLACK-CURRANT JUICE AND WINE

被引：13
|
作者：
LEINO, M
KALLIO, H
机构：
[1] Department of Biochemistry and Food Chemistry, The University of Turku, Turku
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1993年 / 196卷 / 05期
关键词：
D O I：
10.1007/BF01190803
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Volatile compounds of blackcurrant juice, concentrate and wine were analysed by applying a dynamic headspace gaschromatographic method based on selective capillary column trapping. A significant sensorial difference between the wine made from blackcurrant juice and that from concentrate was found by duo-trio assessment for aroma, while only a slight difference was observed in the volatile composition of the wines. Blackcurrant wines contained only a few terpene compounds, whereas numerous terpenes were identified from the juice. Differences between the blackcurrant juice and concentrate were found, with some terpene compounds appearing in higher amounts in the former.
引用
收藏
页码：410 / 414
页数：5
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