摘要
以覆盆子浆果为原料,制备覆盆子果酒,主要对覆盆子果实和发酵前后香气成分的定性及变化进行分析。通过GC-MS法对发酵前后的香气成分进行对比鉴定,覆盆子果酒中共有53种成分被鉴定出,醇类物质11种;酯类物质20种;酸类物质9种;酮类物质6种;酸苷类物质1种;醛类物质4种;其他成分1种。经鉴定得出的覆盆子发酵酒的主要香气物质为:2,3-丁二醇、异戊醇、苯乙醇、异丁醇、乙氧基丁酸酯、1,6酐-β-D-吡喃型葡萄糖、乙酸乙酯等。
The change of aroma components of raspberry fruit wine was analyzed by comparing the identification of aroma components before and after fermentation by GC-MS method, 53 kinds aroma components from volatie materials of raspberry wine were identified, of which the kinds of 11 kinds of meter alcohols;20 kinds of esters;9 kinds of acids;ketones 6 kinds;acid glycosides substances 1 kind;4 kinds of aldehydes;other ingredients 1 kind respectively. The main aroma components for raspberry wine as follows：2,3-Butanediol, Iso-amyl al-cohol, Benzene, Ethanol, Isobutanol, Ethoxy butyrate, 1,6 Anhydride-β-D-pyranoid glucose, Acetate and so on.
作者
朱会霞
孙金旭
王翠翠
王志杰
翟硕莉
李志涛
贺立霞
ZHU Hui-xia SUN Jin-xu WANG Cui-cui WANG Zhi-jie ZHAI Shuo-li LI Zhi-tao HE Li-xia(Hengshui University, Hengshui 053000, Hebei, Chin)
出处
《食品研究与开发》
CAS
北大核心
2017年第7期122-125,共4页
Food Research and Development
基金
河北省教育厅科技科研课题(ZD2015205)
关键词
覆盆子
果酒
GC-MS
香气成分
GC-MS
raspberrry
fruit wine
GC-MS
aroma components
