摘要
利用SPME-GC/MS技术检测桃白兰地挥发性香气成分,共鉴定出125种香气物质,其中醇类19种、酯类34种、酸类3种、羰基化合物30种、苯类化合物18种、萜烯类化合物12种、烷烃类9种。醇类和酯类是桃白兰地的主要香气物质种类,相对含量分别为33.77%和45.32%。
The aroma compositions in peach brandy were extracted by solid-phase micro-extraction,＂;nbsp;and were analyzed by GC-MS. 125 kinds of aroma components were identified in peach brandy, including 19 kinds of alcohols, 34 kinds of esters, 3 kinds of acids, 30 kinds of carbonyl compounds, 18 kinds of benzene series compounds, 12 kinds of terpenoid compounds, and 9 kinds of alkanes. The result showed the aroma compositions of peach brandy were mainly composed of alcohols and esters. The contents of alcohols and esters were 33.77%and 45.32%respectively.
出处
《中外葡萄与葡萄酒》
2014年第5期32-35,共4页
Sino-Overseas Grapevine & Wine
