摘要
采用微波萃取的方法,提取黄酒酒糟中的香气成分,经浓缩后,用GC-MS对其进行分离和鉴定,确认了58种组分,其中苯乙醇等13种成分是构成黄酒香气的主体成分,而其余的30多种微量成分及其特殊的构成比例是形成糟香的原因。
The aromatic compounds of Rice Wine Distiller's Grain were isolated and identified by GC-MS after its extraction by microwave extractor,and condensation.58compounds were identified,among which 13compounds constitute the main profile of the charcteristic of Rice Wine,while the other minor compounds make up the flavor of Rice Wine's Distiller's Grain.
出处
《中国食品添加剂》
CAS
北大核心
2009年第S1期225-228,共4页
China Food Additives
关键词
黄酒酒糟
GC-MS
香气成分
Rice Wine Distiller's Grain
GC-MS
Aromatic Compounds
