菠萝果醋风味成分的GC-MS分析

Analysis of flavor components of pineapple fruit vinegar by gas chromatography-mass spectrometry

采用气相色谱-质谱法首次对自酿菠萝果醋进行分析,鉴定出菠萝果醋含有36种风味成分,其中有13种风味成分属于易挥发成分,其中酸类物质占41.78%、醇类物质3.15%、醛类物质占0.10%、酯类物质占44.07%、烃类物质占7.07%;23种属于非易挥发成分,酸类物质占6.23%、醇类物质占25.21%、醛类占0.66%、酯类物质占41.04%、酚类物质占5.32%以及其他物质占4.01%。这些物质的共同作用形成了菠萝果醋独特的风味。

36 kinds of flavor components in the pineapple fruit vinegar were identified by the analysis of gas chromatography -mass spectrometry. Of these components 13 belongs to volatiles, with composition of 41.78% acid, 3.15% alcohol, 0.10% aldehydes, 44.07% esters and 7.07% hydrocarbons. The other 23 components were belong to non-volatiles, with composition of 6.23% acid, 25.21% alcohols, 0.66% aldehydes, 41.04% esters, 5.32% phenols and 4.01% other flavor components. All these components formed a particular flavor for pineapple fruit vinegar.