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樱桃酒特征香气成分 被引量:4

The Aroma Active Components of Cherry Wines
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摘要 以樱桃酒为研究对象,通过顶空固相微萃取(HS-SPME)研究樱桃酒中的香气成分,通过GC-O、GC-MS结合内标法对香气物质进行定量分析。结果显示,樱桃酒的特征香气化合物共31种,其中酯类物质15种,醇类物质8种,酸类和醛类物质各3种,烯类和酮类物质各1种。乙酸乙酯浓度最高,为29.066 mg/L,其次为3-甲基丁醇,浓度为20.557 mg/L,苯甲醇浓度为13.788 mg/L。反-3-己烯酸乙酯、丙醇、苯乙醇、己酸、辛酸、糠醛、苯甲醛浓度在1~10 mg/L之间,试验表明这些物质是樱桃酒中的主要香气成分。 To study the characteristic aroma substances in cherry-flavored cocktails by headspace solid-phase microextraction(HS-SPME), using gas chromatography-mass spectrometry(GC-MS) and gas chromatography-sniffing, the GC-O and sensory evaluation performed a qualitative analysis on the aroma substances, combined with the internal standard method and the standard curve for the quantitative analysis of the aroma substances. The results obtained 31 aroma substances, mainly including esters(15 kinds), alcohols(8 kinds), acids(3 kinds), aldehydes(3 kinds), alkene(1 kind) and ketones(1 kind). Among them, the highest content of ethyl acetate was 29.066 mg/L, followed by 3-methylbutanol, the content was 20.557 mg/L, and the content of benzyl alcohol was 13.788 mg/L. The concentration of ethyl 3-hexenoate, propanol, phenylethyl alcohol, caproic acid, octanoic acid, furfural and benzaldehyde was between 1 and 10 mg/L, indicating that these substances were the main aroma components in cherry wines.
作者 洪鎏 张凤梅 牛云蔚 HONG Liu;ZHANG Fengmei;NIU Yunwei(Technology Center,China Tobacco Yunnan Industrial Co.,Ltd.,Kunming 650231;Department of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201418)
出处 《食品工业》 CAS 北大核心 2019年第11期308-311,共4页 The Food Industry
基金 云南中烟工业有限责任公司科技项目“基于活力值的卷烟风味成分研究及应用”(2018JC04)
关键词 樱桃酒 特征香气 气相色谱-质谱联用仪 气相色谱-嗅觉测量方法 cherry wines characteristic aroma GC-MS GC-O
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