Characterisation of volatile compounds of pineapple peel wine

被引：4
|
作者：
Zhang, Li [1 ,2 ]
Zhou, Chuang [1 ,3 ]
Yuan, Yuan [1 ,2 ]
Gong, Xiao [1 ,2 ]
Hu, Yuhao [1 ,2 ]
Li, Jihua [1 ,2 ]
机构：
[1] Chinese Acad Trop Agr Sci, Agr Prod Proc Res Inst, Key Lab Trop Crop Prod Proc, Minist Agr & Rural Affairs, Zhanjiang 524001, Peoples R China
[2] Hainan Key Lab Storage & Proc Fruits & Vegetables, Zhanjiang 524001, Peoples R China
[3] Chinese Acad Trop Agr Sci, Inst South Subtrop Corp Res, Zhanjiang 524091, Peoples R China
来源：
2020 INTERNATIONAL CONFERENCE ON ENERGY, ENVIRONMENT AND BIOENGINEERING (ICEEB 2020) | 2020年 / 185卷
基金：
海南省自然科学基金;
关键词：
AROMA; PROFILE;
D O I：
10.1051/e3sconf/202018504065
中图分类号：
TE [石油、天然气工业]; TK [能源与动力工程];
学科分类号：
0807 ; 0820 ;
摘要：
An analytical program based on the headspace solid phase microextraction (HS-SPME) method combined with gas chromatography - mass spectrometry (GC-MS) was developed to extract and analysis profiling of volatiles from pineapple peel wine. In total, 57 volatile compounds were detected on the basis of the MS information and RI, including 25 esters, 9 alcohols, 8 acids, 7 phenolic compounds, 6 aldehydes and ketones,1 terpene and 1 lactone, respectively. The types of esters are the most in various aroma substances, and the content of alcohols is the largest. Phenethyl alcohol, 3-methyl-I-butano, 2-methyl-1-butano, 2,3-Butanediol and 2-Methoxy-4-vinylphenol were the major constituents.
引用
收藏
页数：4
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