樱桃干红果酒香气成分的分析

Analysis on aromatic substances in 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。

61 aromatic substances were detected in the cherry claret with GC-MS,including 21 alcohols accounting for 50.92% of all the aromatic substances,11 acids accounting for 35.65%,19 lipids accounting for 4.82%,3 phenols accounting for 7.36%,and 3 ketones accounting for 0.69%,the other substances accounted for 0.55%.In the alcohols,the contents of benzyl alcohol and phenylethanol were very high,accounting for 25% of all the aromatic substances as the ＂skeleton＂ of aroma in the claret,and in the acids,benzoic acid and phenylacetic acid were high,accounting for 34%.Thus,the main aroma of the cherry claret comes from benzene ring substances.