Aroma Components Analysis of Two 'Hutai-grapes' by GC-MS

被引：0
|
作者：
Liang Yanying [1 ]
Zhang Li [1 ]
Ji Jian
Ji Wenyan
Lu Baituan
Wang Hua [1 ]
机构：
[1] NW A&F Univ, Coll Enol, Yangling 712100, Shaanxi, Peoples R China
来源：
PROCEEDINGS OF THE SEVENTH INTERNATIONAL SYMPOSIUM ON VITICULTURE AND ENOLOGY (2011) | 2011年
关键词：
Hutai-grapes; Aroma components; GC-MS; WINE;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Aroma components of 'Hutai No. 9' grape and 'Hutai No. 10' grape were analyzed by using solid-phase micro-extraction coupled with gas chromatography-mass. The results showed that: 53 volatile components were identified in 'Hutai-grapes', and aldehydes (35.23%, 35.55%), ketones (22.3%, 27.14%), alcohols (15.19%, 15.48%), acids (12.24%, 15.1%) and esters (3.76%, 2.15%) were primary volatile components. There are 46 volatile components in the two 'Hutai-grapes' common, and the highest relative content of the aroma components is 5-(hydroxymethyl)-2-Furancarboxaldehyde(27.38%, 24.49%). Also, the aroma components are small different between the two 'Hutai-grapes'. The different components are only 7 kinds, and the relative contents are about 5.35% and 4.75% respectively.
引用
收藏
页码：237 / 242
页数：6
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