Characterization of interphase volatile compounds in Chinese Luzhou-flavor liquor fermentation cellar analyzed by head space-solid phase micro extraction coupled with gas chromatography mass spectrometry (HS-SPME/GC/MS)
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- 作者：Xiaofei Dinga ; b ; Chongde Wua ; b ; Jun Huanga ; b ; Rongqing Zhoua ; b ; c ; zhourqing@scu.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Interphase volatile compounds ; Fermentation cellar ; HS-SPME/GC/MS ; PCA ; PLS-DA
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：66
- 期：Complete
- 页码：124-133
- 全文大小：782 K
文摘
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We analyzed interphase volatile compounds in the fermentation cellar for the first time.
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We revealed the differences of cellar of different pit ages and spatial positions by HS-SPME/GC/MS.
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Interphase volatile compounds had a close relationship with microbial community structure.
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Multivariate method was efficient to differentiate samples in relation with the variance of concentrations of volatiles.