以浓缩苹果汁酿造的苹果酒挥发性香气成分分析

Analysis of Volatile Flavoring Components in Cider

采用固相微萃取法(SPME)提取苹果酒中的香气成分,然后利用GC-MS对苹果酒香气成分进行了鉴定分析,共分离得出30种香气成分,鉴定出了27种香气的化学成分,约占色谱流出组分总峰面积的93.83%,其中苹果酒香气成分中相对含量较高的高级醇类有2-甲基-1-丁醇(46.21%),2,3-丁二醇(11.8%),苯乙醇(10.84%),3-呋喃乙醇(1.86%),4-羟基苯乙醇(0.37%)等;酯类有乙酸乙酯(1.14%),软脂酸乙酯(4.73%),丁二酸单乙酯(3.09%),辛酸乙酯(0.76%),己酸乙酯(0.52%)等。

The flavoring components in cider were extracted by solid phase microextraction （SPME） and then analyzed by GC-MS. There were 30 kinds of compositions separated from cider and 27out ofthem identified （93.83 % of the total peak areas）. Higher alcohols of higher relative content in cider included 1-Butanol,2-methyl-（46.21%）, 2,3-Butanediol（11.8 %）, and benzene ethanol （10.84 %）, 3-Fluranm ethanol（1.86 %）,4-hydroxy-benzene ethanol（0.37 %）etc. ;Esters included ethyl acetate （1.14 %）, ethyl palmitoate （4.73 %）, ethyl hydrogen-succinate （3.09 %）, ethyl octanate （0.76 %） and ethyl caproate（0.52 %） etc.