Study on Different Levels of Volatile Component SPC Added to Rice Distilled Liguor

Abstract

Abstract: Study effects on the volatile component of procyanidins from Sorghum Episperm added to rice distilled liquor in were this paper. The volatile compositions in distilled liquor with different levels of SPC (0%, 0.05%, 0.1%, 0.3%) were analyzed with GC-MS, and 16 kinds of volatile compositions were identified. The results showed that 0.05%, 0.1% and 0.3% SPC levels had the effect of increasing the content of ethyl acetate, constraining the superfluous production of acetic acid and furfural, and controling the content of fusel oil in the distilled liquor. And adding 0.1% SPC was most appropriate.

Key words: SPC(sorghum procyanidins), distilled liquor, volatile component

LIU Rui, PAN Si-Yi, LI Tao, XIE Bi-Jun. Study on Different Levels of Volatile Component SPC Added to Rice Distilled Liguor[J]. FOOD SCIENCE, 2005, 26(8): 286-290.

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Study on Different Levels of Volatile Component SPC Added to Rice Distilled Liguor

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