The volatile compounds of Rubus idaeus fruits and the wines made by tradional technology in small containers were analyzed by GC/MS.The results indicated that 85 kinds of volatile components were detected in 4 samples...The volatile compounds of Rubus idaeus fruits and the wines made by tradional technology in small containers were analyzed by GC/MS.The results indicated that 85 kinds of volatile components were detected in 4 samples altogether and the number of volatile compounds found in fruits, raw wine, and wine aged for 3 months and 6 months was 33, 33, 27 and 26 respectively. In fruits, 33 kinds of volatile components were detected, in which the relative content of 9-octadecenamide, erucylamide, mono (2-ethylhexyl) phthalate and dibutyl phthalate was 78.66%. About 33 kinds of volatile components were found in raw wine, and 24 kinds of them were new compared with fruits. 48 kinds of volatile components were found successively in wine during the aging time, and 17 kinds of them were the same as fruits and raw wines. In the aging wines the cardinal volatile components were benzeneethanol, 1-pentyl alcohol, 1, 2-benzenedicarboxylic acid dibutyl ester, ethyl caproate and 1, 6-dideoxydulcitol whose relative content was about 80%. This indicated that an aging treatment could improve the quality of wines.展开更多
文摘The volatile compounds of Rubus idaeus fruits and the wines made by tradional technology in small containers were analyzed by GC/MS.The results indicated that 85 kinds of volatile components were detected in 4 samples altogether and the number of volatile compounds found in fruits, raw wine, and wine aged for 3 months and 6 months was 33, 33, 27 and 26 respectively. In fruits, 33 kinds of volatile components were detected, in which the relative content of 9-octadecenamide, erucylamide, mono (2-ethylhexyl) phthalate and dibutyl phthalate was 78.66%. About 33 kinds of volatile components were found in raw wine, and 24 kinds of them were new compared with fruits. 48 kinds of volatile components were found successively in wine during the aging time, and 17 kinds of them were the same as fruits and raw wines. In the aging wines the cardinal volatile components were benzeneethanol, 1-pentyl alcohol, 1, 2-benzenedicarboxylic acid dibutyl ester, ethyl caproate and 1, 6-dideoxydulcitol whose relative content was about 80%. This indicated that an aging treatment could improve the quality of wines.
