食品与发酵工业2015，Vol.41Issue(3)：179-184,6.DOI:10.13995/j.cnki.11-1802/ts.201503032
蓝莓酒主发酵前后挥发性成分变化的GC-MS分析
GC-MS analysis of volatiles variation in blueberry wine before and after primary fermentation
曹雪丹 1李二虎 2方修贵 1赵凯 1周伟东3
作者信息
- 1. 浙江省柑桔研究所,浙江台州,318020
- 2. 华中农业大学食品科学技术学院,环境食品学教育部重点实验室,湖北武汉,430070
- 3. 浙江蓝美农业有限公司,浙江诸暨,311812
- 折叠
摘要
Abstract
To research the changes in the volatile components in blueberry wine before and after primary fermentation,the volatiles of blueberry wine were investigated by headspace soild phase microextraction(SPME) coupled to gas chromatography-mass spectrometry(GC-MS).The results showed that 36 kinds of volatile components were detected before primary fermentation,mainly including terpenes (11),alcohols (12),esters (8) and acids (3).Furthermore,46 kinds of volatile components were detected after primary fermentation,mainly including alcohols (7),esters (13),terpenes (13),acids (4) and hydrocarbon (8).During primary fermentation,21 kinds of volatile components were disappeared,and 31 kinds of volatile components were emerged,only 15 kinds of compounds were detected both before and after fermentation.Research showed that the primary fermentation process was an important stage for aroma changes from blueberry juice into wine.关键词
蓝莓酒/挥发物/固相微萃取/GC-MSKey words
blueberry wine/volatile components/SPME/GC-MS引用本文复制引用
曹雪丹,李二虎,方修贵,赵凯,周伟东..蓝莓酒主发酵前后挥发性成分变化的GC-MS分析[J].食品与发酵工业,2015,41(3):179-184,6.
