Changes of aroma composition of persimmon wine during fermentation

被引：0
|
作者：
Mo, Haizhen [1 ]
Zhang, Tianying [1 ]
Zhi, Chunxiang [2 ]
机构：
[1] Henan Inst Sci & Technol, Dept Food Sci Xinxiang, Luoyang 453003, Peoples R China
[2] Bur Shangshui Cty Zhoukou City Zhoukou, Inst Anim Hlth Inspect Vet, Zhoukou 461000, Peoples R China
来源：
AGRO FOOD INDUSTRY HI-TECH | 2012年 / 23卷 / 03期
关键词：
Persimmon fruit wine; aroma composition; solid phase microextraction; liquid-liquid extraction; GC-MS; SOLID-PHASE MICROEXTRACTION; VOLATILE COMPOUNDS;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
We compared the extract rate of liquid-liquid extraction and solid phase micro-extraction. Aroma composition was analysed by gas chromatography-mass spectrometry. Solid phase micro-extraction extracted more aroma components with better separation than solvent extraction. The change of aroma composition of persimmon wine during the fermentation was also analysed. Results show that in the first stage of fermentation, alkanes and esters were the main aroma compositions, such as 2,6,10-trimethyl dodecane, tetradecane, 2-methyl-decane, hexadecane and ethyl decanoate, with 81.9 percent of total peak area. During fermentation, alkanes decreased, esters gradually increased, and the alcohols and aldehydes generated. At the end of fermentation, alcohols and esters were the main aroma substances such as 1-pentanol, phenylethyl alcohol, ethyl decanoate, ethyl octylate and ethyl laurate.
引用
收藏
页码：25 / 26
页数：2
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