文献类型：期刊文献

英文题名：The sensory and flavor characteristics of Shaoxing Huangjiu (Chinese rice wine) were significantly influenced by micro-oxygen and electric field

作者：Shen, Chi[1];Zhu, Hongyi[1];Zhu, Wenxia[1];Zhu, Yimeng[1];Peng, Qi[1,2];Elsheery, Nabil, I[3];Fu, Jianwei[1];Xie, Guangfa[4];Zheng, Huajun[1];Han, Jiongping[5];Hu, Baowei[1];Sun, Jianqiu[1];Wu, Peng[6];Fan, Yuyan[1];Girma, Dula Bealu[1]

机构：[1]Shaoxing Univ, Branch Ctr, Natl Engn Res Ctr Chinese CRW, 900Chengnan Rd, Shaoxing 312000, Zhejiang, Peoples R China;[2]Univ Calif Davis, Calif Inst Food & Agr Res, Davis, CA USA;[3]Tanta Univ, Fac Agr, Agr Bot Dept, Tanta, Egypt;[4]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Coll Shaoxing CRW, Hangzhou, Peoples R China;[5]Shaoxing Univ, Sch Med, Shaoxing, Peoples R China;[6]Suzhou Univ Sci & Technol, Sch Environm Sci & Engn, Suzhou, Peoples R China

年份：2021

卷号：9

期号：11

起止页码：6006

外文期刊名：FOOD SCIENCE & NUTRITION

收录：SCI-EXPANDED(收录号：WOS:000694988300001)、、Scopus(收录号：2-s2.0-85114648695)、WOS

基金：Program Foundation of Public Projects of Zhejiang Province, China, Grant/Award Number: 2017C32101; Foundation of Public Projects of Shaoxing city, Zhejiang Province, China, Grant/Award Number: 2018C30010

语种：英文

外文关键词：Chinese rice wine; electric field; flavor characteristic; free amino acids; micro-oxygen; sensory profile

外文摘要：In order to improve the high cost of equipment and difficult management caused by the natural aging of Chinese rice wine (Huangjiu), micro-oxygen (MO) and electric field (PEF) technology are used to accelerate the aging of Huangjiu. The results showed that micro-oxygen and electric field have a significant effect on the sensory characteristics and flavor characteristics of Huangjiu. Compared with the naturally aged Huangjiu, the flavor compounds of Huangjiu treated with micro-oxygen and electric field increase significantly. Based on principal component analysis, Huangjiu processed at 0.35 mg L/day or 0.5 mg L/day combined electric field exhibited similar flavor to the natural aged Huangjiu, which was highly associated with long-chain fatty acid ethyl esters (C13-C18). Moreover, partial least squares regression demonstrated that sensory attributes of cereal aroma and astringency were highlighted after aging time, while fruit aroma, continuation, and full body were dominant after micro-oxygen and electric field treatment. Micro-oxygen and electric field effectively enhanced the quality of Huangjiu, which could be applied in other alcoholic beverages.