黑莓起泡酒香气成分的GC/MS分析研究  

Study on the Volatile Compounds in the Blackberry Sparkling Wine by GC/MS

作　　者：宋建强[1] 王华[1] 胡劲光[1] 张莉[1] 张昂[1] 

机构地区：[1]西北农林科技大学葡萄酒学院

出　　处：《食品与发酵工业》2008年第8期145-149,共5页Food and Fermentation Industries

基　　金：陕西省"13115"科技创新工程重大科技专项计划项目(2007ZDKG-09)

摘　　要：为了解黑莓起泡酒中香气成分,利用液液萃取和固相微萃取2种方法对黑莓起泡酒的香气成分进行了提取,然后用GC/MS进行检测分析,共检测到香气成分55种。通过半定量发现,异戊醇、β-苯乙醇、异丁醇、乙酸异戊酯、乙酸苯乙酯、辛酸、癸酸、9-癸烯酸、己酸等构成黑莓起泡酒的特征香气成分,另外可能构成其特征香气成分的还有2,3-丁二醇、α-松油醇和里哪醇等。To study the aroma characteristic of blackberry sparkling wine, we analyzed the volatile compounds that present in the blackberry sparkling wine by GC-MS. 55 kinds of volatile compounds were extracted with the methods of liquid-liquid extraction and SPME were detected. 3-methyl-1-butanol, benzeneethanol, 2-methyl-1-propanol, acetate isopenyl, phenethyl acetate, octanoic acid, decanoic acid, 9-decenoic acid, hexanoic acid, etc. were the critical aroma compounds, which contributed significantly to particular flavor of the blackberry sparkling wine. Furthermore, 2,3-butanediol, linalool, p-menth-1-en-8-ol were identified as possible aroma components of certain flavor.

关 键 词：黑莓 起泡酒 香气成分 GC/MS 

分 类 号：TS261.7[轻工技术与工程—发酵工程]