食品与发酵工业2011，Vol.37Issue(11)：183-188,6.
应用GC-O和GC-MS研究蛇龙珠葡萄酒游离态挥发性香气成分
Identification of Aroma-active Compounds in Cabernet Gernischt Wine by Gas Chromatography-olfactometry（GC-O） Coupled with Gas Chromatography-mass Spectrometry（GC-MS）
摘要
Abstract
The potentially important aroma-active compounds of Cabernet Gernischt wine were studied in this work by gas chromatography-olfactometry（GC-O） coupled with gas chromatography-mass spectrometry（GC-MS）. The aroma compounds were extracted by liquid-liquid extraction.The aromas were distilled using solvent-assisted flavour evaporation（SAFE） and separated into two fractions,acidic/water soluble fraction and neutral/basic fraction.A total of 74 aroma-active compounds were identified in the Cabernet Gernischt wines,including esters,aldehydes,ketones, alcohols,acids,terpenes,phenols,methoxypyrazines,norisoprenoids,and sulfides.Of which,3-methylbutanol andβ-damascenone could be very important aroma compounds.关键词
蛇龙珠葡萄酒/挥发性香气/气相色谱-闻香法/气相色谱-质谱/溶剂辅助萃取Key words
Cabernet Gernischt wine/volatile aroma compounds/gas chromatography-olfactometry（GC-O）/gas chromatography-mass spectrum（GC-MS）/solvent-assisted flavour evaporation（SAFE）分类
轻工纺织引用本文复制引用
范文来,徐岩,李记明,尹建邦,于英..应用GC-O和GC-MS研究蛇龙珠葡萄酒游离态挥发性香气成分[J].食品与发酵工业,2011,37(11):183-188,6.基金项目
长江学者与创新团队发展计划基金资助项目 （）
山东省泰山学者计划项目致谢感谢山东省泰山学者计划、张裕酿酒集团的支持. （）
