Analysis of aroma components of chardonnay pearl wine by gas chromatography/mass spectrometry

被引：0

作者：

Wang Zhenqiang ^{[1
]}

Wang Hua ^{[1
]}

Ren Yuqiao ^{[1
]}

Shu Ying ^{[1
]}

Zhang Li ^{[1
]}

机构：

[1] Northwest A&F Univ, Coll Enol, Yangling 712100, Shaanxi, Peoples R China

来源：

PROCEEDINGS OF THE FOURTH INTERNATIONAL SYMPOSIUM ON VITICULTURE AND ENOLOGY | 2005年

关键词：

chardonnay; pearl wine; aroma component; gas chromatography/mass spectrometry;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aroma components in Chardonnay pearl wine were extracted by solvent extraction. With the analysis of gas chromatography/mass spectrometry, 46 peaks were separated and 43 components were identified. According to the relative content, the first ten components. werel-Pentanol; Hencicosane; Benzeneethanol; Octanoic acid; Isopentyl alcohol, acetate; Decanoic acid; Diisooctyl phthalate; 1,3-Butanediol; Ethyl caproate; Hexacosane.

引用

页码：162 / 166

页数：5

共 4 条

[1] Analytical method for determination of some aroma compounds on white wines by solid phase microextraction and gas chromatography
Ferreira, ACS
de Pinho, PG
[J]. JOURNAL OF FOOD SCIENCE, 2003, 68 (09) : 2817 - 2820
[2] Comparative study of aromatic compounds in two young white wines subjected to pre-fermentative cryomaceration
Peinado, RA
Moreno, J
Bueno, JE
Moreno, JA
Mauricio, JC
[J]. FOOD CHEMISTRY, 2004, 84 (04) : 585 - 590
[3] Volatile composition of red wine from cv. Kalecik Karasi grown in central Anatolia
Selli, S
Cabaroglu, T
Canbas, A
Erten, H
Nurgel, C
Lepoutre, JP
Gunata, Z
[J]. FOOD CHEMISTRY, 2004, 85 (02) : 207 - 213
[4] Effect of skin contact on the aroma composition of the musts of Vitis vinifera L. cv. Muscat of Bornova and Narince grown in Turkey
Selli, S
Cabaroglu, T
Canbas, A
Erten, H
Nurgel, C
[J]. FOOD CHEMISTRY, 2003, 81 (03) : 341 - 347

← 1 →