食品与发酵工业2011，Vol.37Issue(3)：172-176,5.
黄土高原地区酿酒葡萄果实香气成分的GC-MS分析
Analysis of Aromatic Composition of Wine-grapes Berries by GC-MS in Loess Plateau Region
摘要
Abstract
Chemical constituents of the volatile compounds from the Cabernet sauvignon, Cabernet gernischt,Chardonnay varieties of wine - grape berries from xiangning County Shanxi province of Loess Plateau region were analyzed and compared by headspace solid-phase micro-extraction (HS-SPME) followed by gas chromatography-mass spectrometry(GC-MS).The result showed 24, 20, 23 and 27 compounds from Cabernet sauvignon of slope land,Cabernet sauvignon of flat land, Cabernet gernischt and Chardonnay varieties grapes.These volatile compounds belong to five classes whereby their contents decrease in descending order: alcohol, aldehyde, acid and cyclic olefin; as far as single compound concerned, the contents of 1-butanol, hexanal, acetic acid and hexanoic acid were higher.Besides, terrains of vineyards could indeed affect the composition and content of the volatile compounds, although their aromatic profiles were basically consistent.关键词
赤霞珠/蛇龙珠/霞多丽/果实香气/GC-MsKey words
Cabernet sauvignon/ Cabernet gernischt/ Chardonnay/ grapes'aromatic composition/ GC-MS引用本文复制引用
蒋宝,张振文,王丽娜,刘玲,郭燕..黄土高原地区酿酒葡萄果实香气成分的GC-MS分析[J].食品与发酵工业,2011,37(3):172-176,5.基金项目
现代农业产业技术体系建设专项资金资助(nycytx-30-zp-04) （nycytx-30-zp-04）
