| 黄酒香气成分的分析 |
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| 引用本文： | 鲍忠定,许荣年.黄酒香气成分的分析[J].酿酒科技,1999(5):66-67,65. |
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| 作者姓名： | 鲍忠定 许荣年 |
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| 作者单位： | 浙江省轻工业研究所 |
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| 摘 要： | 研究了黄酒香气成分的分析方法，通过ＧＣ／ＭＳ共鉴定到４２种香气成分，对其中异戊醇、乳酸乙酯、β－苯乙醇进行定量分析。随着酒龄的增加，乳权乙酯含量增加，而β－苯乙醇含量却减少。
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| 关 键 词： | 黄酒 香气成分 GC MS 测定 |
Analysis of the Flavor Components in Yellow Rice Wine |
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| BAO Zhong-ding and XU Rong-nian.Analysis of the Flavor Components in Yellow Rice Wine[J].Liquor-making Science & Technology,1999(5):66-67,65. |
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| Authors: | BAO Zhong-ding and XU Rong-nian |
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| Abstract: | A method for determining the volatile components in yellow rice wine was studied.Total of 42 volatile components were identified with GC/MS. Isoamyl alcohol,ethyl lactate and phenyl ethyl alcohol were quantitatively analyzed. Along with the storage time of yellow rice wine increasing,the content of ethyl lactate increased and phenyl ethyl alcohol decreased. |
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| Keywords: | yellow rice wine flavor components GC GC/MS |
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