黑莓起泡酒香气成分的GC/MS分析研究

为了解黑莓起泡酒中香气成分,利用液液萃取和固相微萃取2种方法对黑莓起泡酒的香气成分进行了提取,然后用GC/MS进行检测分析,共检测到香气成分55种。通过半定量发现,异戊醇、β-苯乙醇、异丁醇、乙酸异戊酯、乙酸苯乙酯、辛酸、癸酸、9-癸烯酸、己酸等构成黑莓起泡酒的特征香气成分,另外可能构成其特征香气成分的还有2,3-丁二醇、α-松油醇和里哪醇等。

Study on the Volatile Compounds in the Blackberry Sparkling Wine by GC/MS

To study the aroma characteristic of blackberry sparkling wine,we analyzed the volatile compounds that present in the blackberry sparkling wine by GC-MS.55 kinds of volatile compounds were extracted with the methods of liquid-liquid extraction and SPME were detected.3-methyl-1-butanol,benzeneethanol,2-methyl-1-propanol,acetate isopenyl,phenethyl acetate,octanoic acid,decanoic acid,9-decenoic acid,hexanoic acid,etc.were the critical aroma compounds,which contributed significantly to particular flavor of the blackberry sparkling wine.Furthermore,2,3-butanediol,linalool,p-menth-1-en-8-ol were identified as possible aroma components of certain flavor.