食品与发酵工业2012，Vol.38Issue(5)：206-208,3.
新鲜块菌与块菌发酵酒香气成分的变化
Comparative Study on the Changes of Aromatic Compounds of Fresh Truffles and Their Fermented Wine
刘云 1阚欢 1张红芳 1董春艳1
作者信息
- 1. 西南林业大学林学院,云南昆明,650224
- 折叠
摘要
Abstract
The aromoatic compounds of fresh truffles and their termented wine were extractea Dy solvent extrac-tion and analyzed by GC-MS. Their relative contents were determined by area normalization. The results showed that 35 and 57 peaks were separated from fresh truffles and their fermented wine respectively, and 20 and 47 of aromatic components were identified, which accounted for 54.45% and 95.33% of the total peak areas. The main aroma com-ponents with higher relative content in fresh truffles were alcohols compounds and aldehydes compounds. The main volatile substances in fermented wine were alcohols, esters, and acids. The aldehydes compounds nearly disappeared after fermentation. This experiment laid the foundation for the further research and development of truffles.关键词
块菌/发酵酒/香气成分/气相色谱-质谱分析Key words
truffles/fermented wine/aromatic compounds/GC-MS分类
轻工纺织引用本文复制引用
刘云,阚欢,张红芳,董春艳..新鲜块菌与块菌发酵酒香气成分的变化[J].食品与发酵工业,2012,38(5):206-208,3.
