| Summary: | 碩士 === 大同大學 === 生物工程學系(所) === 92 === Complex aromatic compounds were formed during oak maturation of distilled liquors such as brandy and whiskey. Both the reactions among molecules of liquor themselves and extraction as well as hydrolysis effects of the oak barrel would affect the quality of the distilled liquors. In this study, oak chipss were soaked in alcoholic solution to simulate the effect of oak maturation of brandy and whiskey. The pH, total acidity, color intensity, and amounts of total phenols, as well as contents of aromatic compounds such as gallic acid, furfural, vanillic acid, syringic acid, vanillin and syringaldehyde were analyzed. The results showed that no significant differences in pH, total acidity, and color intensity were found in 40%, 50%, 60% and 70% alcoholic solutions soaked with oak chipss.70% ethanol extracted the highest amount of phenol, ca. 1784.6mg/L. The storage temperature did not affect pH, total acidity and color intensity of alcoholic solution. However, in contrast to those at 20℃ and ambient temperature, the amount of total phenols increased when storage temperature was at 40℃. A charring treatment of oak chipss exhibited no significant difference in pH, total acidity, and color intensity of alcoholic solutions. Alkaline treatment of oak chipss increased the pH, but decreased total acidity, color intensity and total phenols of alcoholic solutions when compared to those with charring treatment and control. The amounts of aromatic compounds including gallic acid, furfural, vanillic acid, syringic acid, vanillin and syringaldehyde increased with increasing time. The highest amounts of aromatic compounds were obtained in 60% alcoholic
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