樱桃干红果酒香气成分的分析

Analysis on Aroma Substances of Cherry Claret

利用GC-MS分析樱桃干红果酒的香气成分,总检出61种物质,其中醇类21种,占所有香气物质的50.92%;酸类11种,占35.65%;脂类19种,占香气物质的4.82%;酚类3种,占7.36%;酮类3种,占0.69%,其他物质占0.55%。醇类中苯甲醇、苯乙醇含量很高,占所有香气物质的25%,是樱桃干红果酒香气的骨架,酸类物质主要为苯甲酸、苯乙酸,占香气物质的34%。由此可见,樱桃干红果酒的香气主要由苯环类物质构成。

Sixty-one kinds of aroma substances can be detected with GC-MS,including 21 kinds of alcohols,50.92% of all aroma substances;11 kinds of acids,accounting for 35.65 percent;19 kinds of lipid material,accounting for 4.82 percent;three kinds of phenols,for 7.36 percent;three kinds of ketones for 0.69 percent;other substances accounted for 0.55 percent.On alcohol,the content of Benzyl alcohol and Phenylethanol is very high,accounting for 25 percent of all aroma substances as the skeleton of aroma.On acid,also Acid and Phenylacetate own highest content accounting for 34 percent.All in all,the main aroma component of cherry claret wine is Benzene type substances.