摘要
选用清汁发酵桑椹酒为研究对象,采用液-液萃取法对样品进行预处理,以气相色谱-质谱(GC-MS)联用法对其挥发性物质进行了分析。从桑椹酒中鉴定出28种成分,主要香气成分为苯乙醇(25.43%)、琥珀酸乙酯(6.21%)、丁内酯(5.42%)、乙酸异戊酯(2.54%)、正辛酸乙酯(2.07%)和乙酸乙酯(0.78%)。桑椹酒感官特征为醇香浓郁,口感柔和。
Mulberry wine （fermented by clear mulberry juice） was used as research samples. Through liquid-liquid extraction and GC-MS analysis, 28 kinds of flavoring compounds were finally identified and the main flavoring compounds included phenylethyl alcohol （2.54 %）, ethyl succinate （6.21 %）, butyrolactone （5.42 %）, isoamyl acetate （2.54 %）, octanoic acid ethyl ester （2.07 %）, and ethyl acetate （0.78 %）. The sensory properties of mulberry wine were its soft taste and strong and mellow aroma.
出处
《酿酒科技》
2011年第9期109-111,共3页
Liquor-Making Science & Technology
关键词
桑椹酒
GC—MS
香气成分
mulberry wine
GC-MS
flavoring compositions
