摘要
采用固相微萃取法提取、富集秦美猕猴桃果酒中的香气成分,经GC-MS分离与分析,共鉴定出64种化合物,其含量占挥发性成分的96.44%,包括酯类、醇类、酸类、醛酮类、烃类以及少量的其他化合物,以酯类、醇类、酸类化合物为主。其中主要成分为乙酸-3-甲基丁酯、3-甲基丁醇、苯乙醇、辛酸乙酯、癸酸乙酯、乙酸乙酯、乙酸苯乙醇酯、己酸乙酯、辛酸、2-甲基丙醇、乙酸-2-甲基丙酯、癸酸、乙酸己酯、己酸等。这些物质的共同作用形成了猕猴桃果酒独特的风味。
The flavoring compositions in kiwi fruit wine was extracted by solid phase micro-extraction （SPME） and was separated and analyzed by GC-MS. About 64 different compounds were identified including esters, alcohols, acids, aldehydes, ketones, hydrocarbon and other a few compounds, the content of which accounted for 96.44 % of volatile compositions. Esters, alcohols and acids were the main flavoring compositions and they mainly covered 1-butanol, 3-methylacetate, 1-butanol, 3-methyl-phenylethyl alcohol, octanoic acid, ethyl ester, decanoic acid, ethyl ester, ethyl acetate; acetic acid, 2-phenylethyl ester, hexanoic acid, ethyl ester, octanoic acid, 1-propanol, 2-methyl-acetic acid, 2-methylpropyl ester; n-decanoic acid, acetic acid, hexyl ester and hexanoic acid etc., which formed the particular flavor of kiwi fruit wine by mutual action.
出处
《酿酒科技》
北大核心
2007年第5期105-107,共3页
Liquor-Making Science & Technology
基金
西北农林科技大学科研专项(05ZR114)
