Effect of Fermentation Treatment on Aroma Component of Jujube Juice

摘要：

In order to study the change of jujube juice aroma components in fermentation, the volatile aroma component in jujube juice and jujube wine was isolated by simultaneous distillation and extraction and analyzed by capillary gas chromatography. The experimental results showed the amount and kinds of aroma compounds in jujube juice and jujube wine were different It indicated that fermentation treatment has a influence on the aroma component of jujube juice.

关键词： Chinese jujube fermentation aroma component GC-MS

作者: Zhang Wen-ye Shi Yong

作者单位: School of Food and Biological Engineering Zhengzhou University of Light Industry Zhengzhou, China Aoxing jujube Co.Ltd.Xinzheng, China

会议类型: 国际会议

会议名称: 2009 Academic Conference on Horticulture Science and Technology(2009园艺科学与技术学术会议 CHST 2009)

会议地点: 北京

会议语种:英文

页码: 70-72

在线出版日期: 2009-12-12（万方平台首次上网日期，不代表论文的发表时间）