Min Luo
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Min Luo has a total of 6 co-authors. Here are the top co-authors by number of shared publications:
- Chang-Qing Duan
Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing 100083
1 shared publication - Dongsheng Cui
Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
1 shared publication - Guangfeng Wu
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
1 shared publication - Jin Li
Shandong Technology Innovation Center of Wine Grape and Wine, Yantai 264000, China
1 shared publication - Penghui Zhou
Shandong Technology Innovation Center of Wine Grape and Wine, Yantai 264000, China
1 shared publication - Yibin Lan
Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
1 shared publication
Latest Publications
- Open Access
Factors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring
In this study, the effects of origin (Chinese, France, and America), intensity of toasting, and degree of charring on the volatiles of oak whisky barrels were comprehensively investigated via liquid–liquid extraction–gas chromatography–mass spectrometry (LLE–GC–MS) combined with multivariate statistical analysis. Results of principal component analysis (PCA) showed that the main oak–derived volatiles in oak were more influenced by origin and toasting than by charring. French oak had a higher content of volatile compounds than the other two origins, and this difference decreased with toasting and charring. The process of toasting and charring was important for the release of volatile compounds from oak. The content of most oak–derived volatiles increased with deeper toasting intensity, and the degree of charring promoted or inhibited the release of oak–derived volatiles. The volatile components in oak blocks were affected by the two–factor interaction of toasting and charring. Continuing the process of the charring of oak at a certain level of toasting may have an enhancing or diminishing effect on the content of different volatile compounds, depending on the circumstances.
Open AccessFactors in Modulating the Potential Aromas of Oak Whisky Barrels: Origin, Toasting, and Charring
In this study, the effects of origin (Chinese, France, and America), intensity of toasting, and degree of charring on the volatiles of oak whisky barrels were comprehensively investigated via liquid–liquid extraction–gas chromatography–mass spectrometry (LLE–GC–MS) combined with multivariate statistical analysis. Results of principal component analysis (PCA) showed that the main oak–derived volatiles in oak were more influenced by origin and toasting than by charring. French oak had a higher content of volatile compounds than the other two origins, and this difference decreased with toasting and charring. The process of toasting and charring was important for the release of volatile compounds from oak. The content of most oak–derived volatiles increased with deeper toasting intensity, and the degree of charring promoted or inhibited the release of oak–derived volatiles. The volatile components in oak blocks were affected by the two–factor interaction of toasting and charring. Continuing the process of the charring of oak at a certain level of toasting may have an enhancing or diminishing effect on the content of different volatile compounds, depending on the circumstances.