Effect of Flavor Compounds in Ultra High Pressure Treated Dry Date Wine

Abstract

Abstract: The effects of flavor compounds in dry date wine with ultra high pressure treatment (UHP, 100-700 Mpa) at room temperature were studied. The flavor compounds in dry date wine before and after UHP treated were isolated by simultaneous distillation and extraction (SDE) and analyzed by capillary gas chromatography. It was discovered that UHP processing can influence on the content of high alcohols，carboxylic acids, esters, aldehydes and ketones in dry wine date. The experimental results showed that the total content of high alcohol in UHP treated dry date wine were increased continuously；the content of carboxylic acids reaches peak value at 300 MPa then decrease after 500 MPa; the content of esters were decreased under 500 MPa then increase at 700 MPa; the content of aldehyde and ketones in dry date wine were increased after UHP processing.

CLC Number:

TS262.6

Zhang Wenye, Zhang Junsong, Zhao Guangyuan, Mao Duobin, Yang Gongming,. Effect of Flavor Compounds in Ultra High Pressure Treated Dry Date Wine[J]. Chinese Agricultural Science Bulletin, 2007, 23(5): 120-120.

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