摘要
采用顶空固相微萃取-气质联用法分析了梅果的挥发性成分,共鉴定出66种挥发性成分,其中醇类8种、内酯类4种、醛类12种、酯类23种、酮类2种、酸类8种、萜烯及萜烯醇类7种以及其他芳香族类化合物2种。分析了梅果发香前、中和后期分别具有桃香、果香奶香和杏香的原因。
The volatile components of plum were identified by method of HS-SPME - GC-MS. There were 66 volatile compounds, including 8 alcohols, 4 lactones, 12 aldehydes, 23 esters, 2 ketones, 8 acids, 7 terpenes and terpene alcohols and 2 aromatic compounds. The reason was analyzed why plum sends forth the aromas of peach,milk and apricot in the early, middle and late stages of aroma production.
出处
《精细化工》
EI
CAS
CSCD
北大核心
2011年第10期987-990,共4页
Fine Chemicals
