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Effect of ammonium chloride and biotin on the aromatic composition of apple brandy
ZENG Chaozhen, KANG Sanjiang, ZHANG Yongmao, ZHANG Jihong, ZHANG Fang, ZHANG Haiyan
China Brewing ›› 2015, Vol. 34 ›› Issue (6) : 72-76.
PDF(1230 KB)
PDF(1230 KB)
Effect of ammonium chloride and biotin on the aromatic composition of apple brandy
The aromatic compositions of apple brandys with and without the addition of ammonium chloride and biotin were analyzed by HS-SPME and GC-MS. Results showed that with the addition of ammonium chloride 250 mg/L and biotin 10 μg/L, the relative content of esters increased from 40.95% to 64.94% in apple brandy; the relative content of isoamyl alcohol reduced from 14.79% to 3.69%. Ethyl caprylate with the highest relative content in the main esters increased from 17.07% to 22.43% with increasing biotin addition, which constituted the unique flavor of apple brandy.
apple brandy / ammonium chloride / biotin / aroma compounds {{custom_keyword}} /
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