福建师范大学学报（自然科学版）2012，Vol.28Issue(2)：120-124,5.
3种解放钟干型枇杷酒香气成分分析
Analysis of Aroma Components in Three Species of Jiefangzhong Dry Loquat Wine
摘要
Abstract
The aromatic components in three Jiefangzhong dry Loquat wines from differ-ent winery were compared using headspacesolid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS). Results showed the three wines all had the aromatic components of Phenylethyl Alcohol, 2-methyl-1-Propanol, Butanedioic acid-diethyl ester, Benzoic acid-ethyl ester. There are little Propanoicacid-2-hydroxy-ethyl ester, Benze-neacetic acid-ethyl ester, Sorbic acid. Some variance exist in Loquat wines from different winery which main lie in both variety of aromatic components and relative contents; 1-Bu-tano1-3-methyl-formate, Ethyl Acetate, Hexanoic acid-ethyl ester were detected in the A Lo-quat wine. Heptanoic acid-butyl ester, Decanoic acid-ethyl ester, 1-Hexanol were detected in the B Loquat wine. Octanoic acid-ethyl ester, Methoxyacetic acid-pentyl ester, 2-Furan-methanol were detected in the C Loquat wine. To some extent, the differences of aromatic components created diversities of flavor and taste.关键词
枇杷酒/香气成分/固相微萃取/气质联用Key words
Loquat wine/ aroma components/ HS-SPME/ GC-MS分类
轻工纺织引用本文复制引用
张丽萍,黄鹭强,杨民和..3种解放钟干型枇杷酒香气成分分析[J].福建师范大学学报（自然科学版）,2012,28(2):120-124,5.基金项目
福建省科技创新平台建设项目(2009N2002) （2009N2002）
福建省教育厅资助项目(JB10017) （JB10017）
