摘要
采用气相色谱-质谱联用对青梅发酵酒和浸泡酒的香气成分进行分析,鉴定出青梅发酵酒中的64个香气成分,除苯甲醇(8.119%)外,其他主要成分均由酵母发酵产生。青梅酒中还有4-羟基苯乙醇、4-羟基丁酸乙酯。从青梅浸泡酒中鉴定出48种挥发性化合物,其中以棕榈酸乙酯(14.493%)、亚油酸乙酯(11.652%)、油酸乙酯(9.244%)等高级脂肪酸酯、苯甲醛(10.870%)等成分为主。青梅的典型香气成分苯甲醛含量较高。
The flavoring compositions in green plum fruit fermenting wine and in green plum fiuit steeping wine were analyzed and compared by GC-MS, As a result, 64 compounds were determined fi＇om fermenting wine, These compounds were formed through yeast fermentation except benzyl alcohol, Besides, 4-hydroxy-phenethanol and ethyl 4-hydroxybu- tyrate were also determined in fermenting wine, 48 kinds of volatile compounds were determined fi＇om steeping wine mainly including ethyl palmitate （ 14.493 %）, ethyl linoleate （ l 1.652 % ）, ethyl oleate （9.244 % ）, and benzaldehyde （ 10.870 %） etc. The typical flavor of green plum fruit wine could be ascribed to the high content ofbenzaldehyde. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2005年第9期80-83,共4页
Liquor-Making Science & Technology
关键词
气质联用
青梅
发酵酒
浸泡酒
香气成分
GC-MS
green plum fruit
fermenting wine
steeping wine
flavoring composition
