Analysis of flavor characteristics of traditional highland barley in Tibetan area

  • WANG Xue-wei ,
  • JIANG Wei ,
  • SUN Zhi-wei ,
  • LUAN Chun-guang ,
  • XUE Jie ,
  • QUAN Li ,
  • WU Yun ,
  • ZHANG Yu-hong
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  • 1(Xinjiang Agricultural University, Urumqi 830052,China)
    2(China National Research Institute of Food and Fermentation Industries, Beijing 100015,China)
    3(Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850032,China)

Received date: 2018-03-14

  Online published: 2018-12-25

Abstract

The main flavor of 6 different brands of highland barley wine was studied by gas chromatography mass spectrometry (GC-MS), and the index was retrieved and retained by spectral library. The results showed that 57 kinds of main flavor were identified in 6 brands of highland barley wine, which were involved in a total of nine kinds of substances including esters, alcohols, alkanes, aromatic compounds, aldehydes, ketones, heterocycles, acids, and phenols. The relative content of alcohols was the highest, and the range is between 61%-90%. The relative content of esters was between 4%-24%. The relative contents of acids and aldehydes were between 1.8%-5%. Wherein isoamyl alcohol, phenylethyl alcohol, isobutyl alcohol, ethyl acetate, isoamyl acetate, ethyl caproate were aroma active materials and had an important contribution to the highland barley wine flavor. The differences of the compounds of 6 brands of highland barley wine were not very significant, and the flavor compounds had strong stability and consistency.

Cite this article

WANG Xue-wei , JIANG Wei , SUN Zhi-wei , LUAN Chun-guang , XUE Jie , QUAN Li , WU Yun , ZHANG Yu-hong . Analysis of flavor characteristics of traditional highland barley in Tibetan area[J]. Food and Fermentation Industries, 2018 , 44(11) : 286 -291 . DOI: 10.13995/j.cnki.11-1802/ts.017272

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