摘要
利用顶空法固相微萃取与气相色谱-质谱联用鉴定了8种苹果酒中挥发性香气的主要成分;选取对苹果酒总体香气贡献较大的7种高级醇类和6种酯类,并以2-辛醇为内标,测定了它们的含量;并构建了高级醇类和酯类的模糊综合评判隶属函数模型;利用模糊综合评判法得出了5#为最优苹果酒,6#次之,与感官品评结果相一致,表明本文提出的方法可行,且比传统的方法更具有优越性、客观性,更能全面地利用酒样信息。
The aroma compounds in eight different ciders were identified by a solid phase microextraction - gas chromatography - mass spectrometry method, and their contents were determined with 2-octanol as an internal standard. Modeling functions for seven higher alcohols and six esters in cider were established, which have major and decisive contributions to the flavor of cider. 5^# was selected out of eight ciders as the best one by fuzzy comprehensive evaluation methods, and the next best was 6^#. The result, which was consistent with that of sensory evaluation, indicated that.the method was reliable and available on evaluating cider quality, and it is more accurate and more objective than traditional methods because it uses more complete cider sample information.
出处
《分析测试学报》
CAS
CSCD
北大核心
2006年第4期92-94,共3页
Journal of Instrumental Analysis
基金
国家西部专项项目(2001BA901A19)
国家"十五"科技攻关项目(2001BA501A5-2.3)
