Study on the Aromatic Components of Green Plum Wine by HS-SPME-GC-MS

• 作者: Hechuan WU Jiangang YANG Lin YANG Lingyun WANG Qingbin LIU Xiao DOU Yingying MA
• 来源期刊: 亚洲农业研究：英文版
• 学科: 工学
• 关键词: Green PLUM wine AROMATIC COMPONENTS Head Space SOLID-PHASE Microextraction(HS-SPME) Gas Chromatograph Mass Spectrometer(GC-MS)
• 年，卷（期）: yznyyjywb_2016,（1）
• 页码范围: 67-71
• 页数: 5页
• 分类号: TS262.7

摘要

In order to better blend green plum wine and study aromatic components of green plum wine,a qualitative analysis on aromatic components of soaked base liquor,green plum soaked wine,green plum juice,and fermented wine of green plum juice by Head Space Solid-phase Microextraction( HS-SPME) and Gas Chromatograph Mass Spectrometer( GC-MS) was studied in this paper. Experiment results indicated that14,32,17,and 46 kinds of aromatic components were identified respectively from four samples. Different aromatic components determined the special flavor and taste of green plum wine. Unique aromatic components generated in soaking process include benzaldehyde,1-butanol,2-methyl-,S-(-),benzoic acid ethyl ester,and 5-( hydroxymethyl). Special aromatic components in green plum juice were furfural,phenylethyl alcohol,and benzyl alcohol. The aromatic components in fermented wine of green plum juice mainly included phenylethyl alcohol( 6. 941%,relative content of peak area,same below),1-butanol,3-methyl-( 6. 940%),octanoic acid,ethyl ester( 3. 734%),decanoic acid,ethyl ester( 2. 590%),hexanoic acid,ethyl ester( 2. 479%),ethyl 9-decenoate( 2. 080%),and 5-hydroxymethyl( 1. 756%). This study was expected to provide scientific basis and data reference for quality improvement of green plum wine.