Min Zhong, Qizhen Luo, Ziluo Zhang, Jianzhong Jiang, Wenhu Xu
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引用次数: 0
Abstract
The study of how temperature affects the perception of the fluid food in the oral cavity is relatively scarce. In this paper, the lubrication properties, tastes, and their relevance of Baijiu were investigated at different temperatures by tribology, taste test, 1HNMR, rheology, and GC-MS component analysis. The variations in tastes are closely related to the contents of representative volatile compounds and the alterations in the structural system of ethanol-water. The impacts of temperatures on lubrication properties mainly come from the changes of intermolecular bonding force and viscosity. A link between Baijiu tastes and lubrication characteristics at different drinking temperatures was established. The optimum lubrication performance and tastes of Baijiu occur at the same temperature, which is 25°C. This research helps to evaluate the tastes and obtain the suitable serving temperatures for Baijiu.
期刊介绍：
Tribology is the science of rubbing surfaces and contributes to every facet of our everyday life, from live cell friction to engine lubrication and seismology. As such tribology is truly multidisciplinary and this extraordinary breadth of scientific interest is reflected in the scope of Tribology International.
Tribology International seeks to publish original research papers of the highest scientific quality to provide an archival resource for scientists from all backgrounds. Written contributions are invited reporting experimental and modelling studies both in established areas of tribology and emerging fields. Scientific topics include the physics or chemistry of tribo-surfaces, bio-tribology, surface engineering and materials, contact mechanics, nano-tribology, lubricants and hydrodynamic lubrication.
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