葡萄酒香气成分的气相色谱分析研究进展

葡萄酒中的香气成分复杂多样，大约有800多种香气物质。这些香气成分在结构上分属不同的化学门类：醇、酯、有机酸、挥发性酚、萜烯醇、内酯、芳香酮等，含量从每升几纳克（芳香酮）到几百毫克（一些醇类），具有不同的化学特性。因此，要定性定量分析葡萄酒中的香气成分非常困难。作者综述了葡萄酒香气成分气相色谱分析方法的最新研究进展，并展望了今后葡萄酒香气成分的研究方向。

Wine Aroma Analytical Investigation Progress on GC

There are more than 800 flavor components in wine.These odorants belong to different chemical classes: alcohols,esters,volatile phenols,terpenols,lactones,aromatic ketones;their concentrations range from less than 1 ug/L(aroma ketones) to more than 100mg/L(some alcohols);and they have quite different chemical and physicochemical properties.Thus,identification and quantification of wine flavor components are difficult.The aim of the review is to present current wine aroma analytical investigation progress on GC,including extraction,isolation,chromatographic identification and quantification steps.Research emphases of the future wine aroma research are also provided.