| 酒精发酵对欧李汁香气成分的影响 |
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| 引用本文： | 薛洁,常伟,贾士儒,王异静. 酒精发酵对欧李汁香气成分的影响[J]. 酿酒科技, 2006, 0(12): 106-109 |
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| 作者姓名： | 薛洁 常伟 贾士儒 王异静 |
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| 作者单位： | 天津科技大学生物工程学院,天津,300222;中国发酵工业研究院,北京,100000;江南大学生物工程学院,江苏,无锡,214036;天津科技大学生物工程学院,天津,300222;中国发酵工业研究院,北京,100000 |
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| 摘 要： | 利用固相微萃取和气质联用技术分析欧李汁和欧李酒中的挥发性香气成分，分离的化合物经计算机检索进行鉴定，根据面积归一法测其相对舍量，发现欧李汁中含有77种风味物质，占色谱流出总量的96．18％；而欧李酒中的风味物质主要有57种，占色谱流出总量的97．47％。欧李汁中主要香气物质有：2-己烯醇、2-己烯醛、苯甲醛、3-己烯醇、乙酸乙酯、己醛、沉香醇等，而欧李酒中主要包括苯乙醇、异丁醇、己酸乙酯、己醇、乙酸乙酯、苯甲酸乙酯等物质。
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| 关 键 词： | 分析检测 欧李酒 欧李汁 香气成分 |
| 文章编号： | 1001-9286(2006)12-0106-04 |
| 收稿时间： | 2006-10-11 |
| 修稿时间： | 2006-10-11 |
Effects of Alcohol Fermentation on Flavoring Compositions of Cerasus Humilis Juice |
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| XUE Jie,CHANG Wei,JIA Shi-ru,WANG Yi-jing. Effects of Alcohol Fermentation on Flavoring Compositions of Cerasus Humilis Juice[J]. Liquor-making Science & Technology, 2006, 0(12): 106-109 |
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| Authors: | XUE Jie CHANG Wei JIA Shi-ru WANG Yi-jing |
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| Abstract: | The volatile flavoring compositions in Cerasus Humilis juice and Cerasus Humilis wine was analyzed and compared by headspace Solid-phase microextraction(HS-SPME) coupled with capillary gas chromatography-mass spectrometry(GC-MS).The separated compounds were identified according to GC-MS analysis.Their relative contents were determined by peak area normalization method.The results indicated that there were 77 kinds of compounds in Cerasus Humilis juice,accounting for 96.18 % of the total peak area;and 57 kinds of volatile compounds were determined from Cerasus Humilis wine,accounting for 97.47 % of the total peak area.The main compounds in juice included 2-hexenol,2-hexenal,benzaldehyde,3-hexenol,ethyl acetate,hexanal,linalool etc.While phenyl alcohol,isobutanol,hexanoic acid ethyl ester,hexanol,ethyl benzoate and hexanoic acid were the dominant flavoring compositions in Cerasus Humilis wine. |
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| Keywords: | nalysis and determination Cerasus Humilis wine Cerasus Humilis juice flavoring compositions |
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