In order to better blend green plum wine and study aromatic components of green plum wine,a qualitative analysis on aromatic components of soaked base liquor,green plum soaked wine,green plum juice,and fermented wine ...In order to better blend green plum wine and study aromatic components of green plum wine,a qualitative analysis on aromatic components of soaked base liquor,green plum soaked wine,green plum juice,and fermented wine of green plum juice by Head Space Solid-phase Microextraction( HS-SPME) and Gas Chromatograph Mass Spectrometer( GC-MS) was studied in this paper. Experiment results indicated that14,32,17,and 46 kinds of aromatic components were identified respectively from four samples. Different aromatic components determined the special flavor and taste of green plum wine. Unique aromatic components generated in soaking process include benzaldehyde,1-butanol,2-methyl-,S-(-),benzoic acid ethyl ester,and 5-( hydroxymethyl). Special aromatic components in green plum juice were furfural,phenylethyl alcohol,and benzyl alcohol. The aromatic components in fermented wine of green plum juice mainly included phenylethyl alcohol( 6. 941%,relative content of peak area,same below),1-butanol,3-methyl-( 6. 940%),octanoic acid,ethyl ester( 3. 734%),decanoic acid,ethyl ester( 2. 590%),hexanoic acid,ethyl ester( 2. 479%),ethyl 9-decenoate( 2. 080%),and 5-hydroxymethyl( 1. 756%). This study was expected to provide scientific basis and data reference for quality improvement of green plum wine.展开更多
[Objectives] To determine the aromatic components of Rosa davurica Pall. [Methods] 42 kinds of aromatic components were identified from the flowers of R. davurica by headspace solid phase microextraction( HS-SPME) com...[Objectives] To determine the aromatic components of Rosa davurica Pall. [Methods] 42 kinds of aromatic components were identified from the flowers of R. davurica by headspace solid phase microextraction( HS-SPME) combined with gas chromatography-mass spectrometry( GC-MS). The main compounds were alcohols( 54. 88%) and aldehydes( 19. 55%). [Results] The top five components with the highest relative content were phenylethyl alcohol( 12. 69%),geraniol( 9. 85%),citronellol( 8. 80%),nerol( 7. 84%) and 2-n-pentylfuran( 7. 45%). [Conclusions] Headspace solid phase microextraction( HS-SPME) combined with gas chromatography-mass spectrometry( GC-MS) can provide basis for further development and utilization of R. davurica.展开更多
The aromatic components and contents in fruit of apricot cultivar Jinkaite were analyzed in green ripe period, commercial ripe period and full ripe period by static headspace and gas chromatography-mass spectrometry. ...The aromatic components and contents in fruit of apricot cultivar Jinkaite were analyzed in green ripe period, commercial ripe period and full ripe period by static headspace and gas chromatography-mass spectrometry. The results showed that total 46 kinds of aromatic components were detected in Jinkaite apricot fruit. The main aromatic components included esters, alcohols, hydrocarbons and aldehydes. The aromatic components and contents had significant differences be- tween various fruit developmental periods. Specifically, 31,32 and 24 kinds of aromatic components were detected in green ripe period, commercial ripe period and full ripe period, respectively. The contents of esters were the highest at the 3 developmental stages with the percentages of 61.14%, 70. 02% and 61.48%, respec- tively. Hexyl acetate, ethyl hexanoate, hexyl 2-methyl propionate and 1-hexanol were characteristic aromatic components in fruit of apricot Jinkaite, and their aroma values in full ripe period were 448.50, 29.86, 7.85 and 3.54, respectively.展开更多
基金Supported by Talent Introduction Project of Sichuan University of Science&Engineering(2012RC142015RC14)
文摘In order to better blend green plum wine and study aromatic components of green plum wine,a qualitative analysis on aromatic components of soaked base liquor,green plum soaked wine,green plum juice,and fermented wine of green plum juice by Head Space Solid-phase Microextraction( HS-SPME) and Gas Chromatograph Mass Spectrometer( GC-MS) was studied in this paper. Experiment results indicated that14,32,17,and 46 kinds of aromatic components were identified respectively from four samples. Different aromatic components determined the special flavor and taste of green plum wine. Unique aromatic components generated in soaking process include benzaldehyde,1-butanol,2-methyl-,S-(-),benzoic acid ethyl ester,and 5-( hydroxymethyl). Special aromatic components in green plum juice were furfural,phenylethyl alcohol,and benzyl alcohol. The aromatic components in fermented wine of green plum juice mainly included phenylethyl alcohol( 6. 941%,relative content of peak area,same below),1-butanol,3-methyl-( 6. 940%),octanoic acid,ethyl ester( 3. 734%),decanoic acid,ethyl ester( 2. 590%),hexanoic acid,ethyl ester( 2. 479%),ethyl 9-decenoate( 2. 080%),and 5-hydroxymethyl( 1. 756%). This study was expected to provide scientific basis and data reference for quality improvement of green plum wine.
基金Supported by Key Science and Technology Project of Gansu Province(1302NKDA028)Science and Technology Planning Project of Lanzhou(2010-1-239+2 种基金 2016-3-4)Talent Project of Lanzhou Science and Technology Bureau(2015-RC-87)Project of Science and Technology Cooperation between Gansu Academy of Agricultural Sciences and Local Areas(2017GAAS63)
文摘[Objectives] To determine the aromatic components of Rosa davurica Pall. [Methods] 42 kinds of aromatic components were identified from the flowers of R. davurica by headspace solid phase microextraction( HS-SPME) combined with gas chromatography-mass spectrometry( GC-MS). The main compounds were alcohols( 54. 88%) and aldehydes( 19. 55%). [Results] The top five components with the highest relative content were phenylethyl alcohol( 12. 69%),geraniol( 9. 85%),citronellol( 8. 80%),nerol( 7. 84%) and 2-n-pentylfuran( 7. 45%). [Conclusions] Headspace solid phase microextraction( HS-SPME) combined with gas chromatography-mass spectrometry( GC-MS) can provide basis for further development and utilization of R. davurica.
基金Supported by National Science and Technology Plan Project in Rural Areas in the Twelfth Five-year Plan(2013BAD02B03-3-4)
文摘The aromatic components and contents in fruit of apricot cultivar Jinkaite were analyzed in green ripe period, commercial ripe period and full ripe period by static headspace and gas chromatography-mass spectrometry. The results showed that total 46 kinds of aromatic components were detected in Jinkaite apricot fruit. The main aromatic components included esters, alcohols, hydrocarbons and aldehydes. The aromatic components and contents had significant differences be- tween various fruit developmental periods. Specifically, 31,32 and 24 kinds of aromatic components were detected in green ripe period, commercial ripe period and full ripe period, respectively. The contents of esters were the highest at the 3 developmental stages with the percentages of 61.14%, 70. 02% and 61.48%, respec- tively. Hexyl acetate, ethyl hexanoate, hexyl 2-methyl propionate and 1-hexanol were characteristic aromatic components in fruit of apricot Jinkaite, and their aroma values in full ripe period were 448.50, 29.86, 7.85 and 3.54, respectively.
