酱香型酒香气成分研究3．珍酒、茅台酒前香成分的分离及气相色谱／质谱分析

Study on Components in the Scent of Saucy Flavor Liquor 3. Collection and GC/MS Analysis of the Scent in the Air of Rare distillate and Maotai Container before opend

用Ｎ２吹扫－冷凝方法分离、收集珍酒、茅台酒的前香。收集液经过感官评定，确认为珍酒、茅台酒的前香。用气相色谱／质谱联用方法研究它们的化学组成。鉴定了１２种化合物，并测定了它们的相对含量。

The Scent in the air of Rare distillate and Maotai container before opened were collected by means of N_2 blowing-condensing and evaluated by sense.Then their components were analyzed by GC/MS and 12 compounds have been identified and their ralative content were also determined.