| 蛇龙珠葡萄酒中挥发性有机酸风味的研究 |
| |
| 引用本文： | 尹建邦,范文来,徐岩.蛇龙珠葡萄酒中挥发性有机酸风味的研究[J].食品工业科技,2009(12). |
| |
| 作者姓名： | 尹建邦 范文来 徐岩 |
| |
| 摘 要： | 采用液-液微萃取和气相色谱串联质谱的方法分析了不同挥发性有机酸对蛇龙珠葡萄酒风味的贡献,并分析了蛇龙珠葡萄酒发酵过程中主要挥发酸的变化规律.研究结果表明,蛇龙珠葡萄酒中浓度高于其阈值的挥发酸有:乙酸、异丁酸、异戊酸、己酸和辛酸,这几种挥发酸主要来源于酵母的酒精发酵过程,其中异戊酸是蛇龙珠葡萄酒中香气强度最大的挥发酸.
|
| 关 键 词： | 蛇龙殊葡萄酒 风味 挥发酸 液-液微萃取 气相色谱-质谱法 |
Study on sensory characteristics of volatile organic acids in Cabernet Gernischt wine |
| |
| YIN Jian-bang,FAN Wen-lai,XU Yan.Study on sensory characteristics of volatile organic acids in Cabernet Gernischt wine[J].Science and Technology of Food Industry,2009(12). |
| |
| Authors: | YIN Jian-bang FAN Wen-lai XU Yan |
| |
| Abstract: | The liquid-liquid microextraction and gas chromatography- mass spectrum ( GC- MS) were applied to evaluate the contribution of the volatile organic acids to the aroma of Cabernet Gernischt wine.The results showed that acetic acid ,2-methylpropanoic acid, butanoic acid,3-methylbutanoic acid, hexanoic acid and octanoic acid had the concentrations above their thresholds. And these volatile fatty acids mainly derived from the alcoholic fermentation.Furthermore,the 3-methylbutanoic acid had the strongest aroma intensity of the volatile fatty acids in the Cabernet Gernischt wine. |
| |
| Keywords: | Cabernet Gernischt wine aroma volatile fatty acids liquid-liquid microextraction gas chromatography -mass spectrum(GC-MS) |
| 本文献已被 万方数据 等数据库收录！ |
