Analysis And Control Of The Intermediate Product For The Production Of Sesame Flavor Liquor

The ester,acids and alcohol are the main aroma constituents of sesame-flavorliquor,andfurfural, pyrazine,3-methylmercapto propanol and so on are the characteristicaroma.Through the organoleptic grade tasting to the liquor from eight parallel cellar,choose three liquors of the flavor biggest difference,as experimental object of study, andto the three samples of cellar pool gas chromatographic analysis, analyzed theirdifferences between composition and flavor, and the causes of the differences and thekey period of differences is the experimental purposes.Ester content of three cellar are obvious difference after fermentation10d, but themain synthesis time is after the20d, lactic acid ethyl ester and ethyl acetate contentdrastically increase between fermentation6d to15d.In the fermentation6d to15d acidcontent are obvious differences among three cellar pool, since most of the acid isproduced by the glucose,and as Ensure that the reducing sugar content is stable after10d,control indirectly organic acid production by increasing or decreasing the amount ofreducing sugar.In the fermentation6d to15d high alcohols content are obviousdifferences among three cellar pool,yeast has played an important role in this period,fusel alcohols precursor is α-ketone acid which is produced by the amino acids takenoff the ammonia, so in the fermentation6d to15d can control of α-ketone acidproduction for control fusel alcohols production.Features aroma compositions, in the fermentation6d to15d, are obviouslyincrease,temperature and high nitrogen in this time, but fructose and amino acid reactsto unhappy gas, so need to control the content of fructose. Phenylalanine infermentation6d to20d content, is very important to produce phenol and ether.