Effects of Nano-composite Packaging on Volatile Flavor Compounds of Zhuyeqing Liquor
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Abstract:
The effects of nano-composite packaging on volatile flavor compounds of Zhuyeqing liquor were studied in the research by preparing five types of food grade nano-composite packaging. Three volatile flavor compounds in Zhuyeqing Liquor were determined by high performance liquid chromatography before and after packaging of nano-composites. The similarity of chromatograms before and after packaging was calculated, and the effect of nano-composite packaging on its volatile flavors was analyzed after 200 days of storage. The results showed that the plastic particles and the nano-masterbatch were packaged in a nano-composite with a mass ratio of 75:5, that is, the Model 2 package had the best effect in suppressing the volatilization of flavor substances. The model “2” had the highest similarity with the chromatograms before packaging, which were 95.68%, 96.14% and 97.47% respectively. Compared to liquor without nano-composite packaging, nano-composite packaging model 5 showed the lowest similarity of chromatograms of esters, alcohols and aldehydes, which was only 79.87%, 87.92% and 72.37%. The nano-composite effectively maintained the volatile flavor compounds of Zhuyeqing liquor during storage, and maintained a low membrane permeability by delaying the qualitative change of Zhuyeqing liquor. The research provides a theoretical basis for controlling the quality of Zhuyeqing liquor.
