摘要
采用溶液萃取不同品种苹果中的香气成分,经气相色谱/质谱联机分析,结果表明:红富士、秦冠、粉红女士3个品种果实分别检测出39,33和40种香气成份,其中有2-甲基丁醇、丁酸乙酯、乙酸丁酯、乙酸己酯、à-法呢烯、异丙基亚油酸等13种相同成分,但它们在三品种中的相对含量却差异很大;各品种也具有自己独特的香气成分。
Aroma components in different types of apples were extracted by solvent extraction. According to the analysis of gas chromatography/mass spectrometry（GC/MS）, 39 components were identified in Red Fuji apple, 33 components in Qin guan apple, 40 components in Pink Lady apple, 13 identical components were separated in three types including 1 - Butanol, 2 - methyl- ; Butanoic acid, ethyl ester; Acetic acid, butylester; Acetic acid, hexylester; à- Famesene; isopropyl linoleate; etc. but there was an apparent difference on relative content of aroma components of three types, what＇ s more, there were unique aroma components in every type.
出处
《酿酒》
CAS
2005年第5期66-69,共4页
Liquor Making
