豉香型米酒特征香气成分研究

A Study on the Typical Fragrane Components of CHI-XIANG Style Rice Wine

采用GC_MS及GC分析手段 ,对广东豉香型米酒的特征香气成分进行鉴定 ,发现 β -苯乙醇及 9,9-二乙氧基壬酸乙酯是其主要特征香气成分 ,通过分析浸泡猪肉的脂肪酸成分变化 。

GC and GC/MS analyses were used to examine the trace component content in wine and the high fatty acid content in soaked pork's fat. Research findings show that benzenneethanol and 9C fatty acid ethyl ester are the typical fragrance components of the CHI_XIANG style rice wine, and that 9,9_diethoxy_nonanotic acid ethyl ester is the most important and typical component. The mechanisms of forming this style of fragrance were also deduced.