食品与发酵工业2011，Vol.37Issue(12)：113-118,6.
应用HS-SPME技术分析葡萄果皮与果肉挥发性香气物质
Characterization of Volatile Aroma Compounds in Skin and Pulp of Four Grape Varieties
摘要
Abstract
The volatile aroma compounds in skin and pulp of four grape varieties were determined by head space-solid phase microextraction（HS-SPME） followed by the gas chromatography-mass spectrometry（GC-MS）.The aroma compounds in grape skin and pulp were quantified separately in Cabernet Gernischt,Cabernet Franc,Cabernet Sauvignon and Merlot.Results showed that in the four types of grapes,the total concentration of aroma compounds in skin was 1.58~20.54 times higher than in pulp,which included esters,aromatic compounds,volatile organic acids and volatile phenols.The content of different flavor compounds in skin was distinctly different from in pulp and there were 19 compounds had much more content in grape skin.The concentration of anethol,（S）-3-ehtyl-4-methylpentanol,phenol and naphthalene in skin were much higher than in pulp.In the four grape skins,the kinds of high content compounds were different,and the concentration of the main aroma compounds was also different.关键词
顶空固相微萃取（HS-SPME）/气质联用（GC-MS）/葡萄果皮/葡萄果肉/挥发性香气成分Key words
head space-solid phase microextraction（HS-SPME）/gas chromatography-mass spectrometry（GC-MS）/grape skin/grape pulp/volatile aroma compounds分类
轻工纺织引用本文复制引用
范文来,徐岩,李记明,姜文广,于英..应用HS-SPME技术分析葡萄果皮与果肉挥发性香气物质[J].食品与发酵工业,2011,37(12):113-118,6.基金项目
山东省泰山学者计划项目 （）
