332
ssf for foods and beverages
(Ordonez et al., 1999). us, most acids and ketones in wheat qu
were speculated to be derived from lipid oxidation by microbial fer-
mentation. ese two groups of volatile compounds are intermediate
compounds which may be transformed into the other volatile com-
pounds. erefore, the levels of these volatile compounds in wheat qu
increased sharply on day 1 of fermentation and then decreased.
Only 3 esters were detected in wheat qu. Esters tended to increase
slowly from the first day to a peak on the eighth day of fermentation,
decreased gradually, and then stabilized. Esters, which impart fruity
and floral odors to Chinese rice wine wheat qu, could be formed either
via the esterification of alcohols with fatty acids ...