玫瑰花酒陈酿过程中香气成分的变化研究  

STUDY ON AROMA COMPONENTS IN ROSE WINE DURING AGING

作　　者：张新华[1] 孙长花[2] 张素华[3] 

机构地区：[1]泰州机电高等职业技术学校经贸管理系,江苏泰州225300 [2]扬州职业大学生化工程系,江苏扬州225000 [3]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《河南工业大学学报（自然科学版）》2010年第5期55-58,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：采用溶液萃取法萃取玫瑰花酒的香气成分,经气相色谱-质谱(GC-MS)检测玫瑰花酒从发酵结束到陈酿期间香气成分的变化.结果显示:发酵后的新酒、陈酿1个月和陈酿2个月的玫瑰花酒分别检出15、11、11种香气成分;陈酿过程中,苯甲醇和杂醇油的含量呈下降趋势,而苯乙醇、总酯以及总酸的含量则不断增加.The article extracted the aroma components in the rose wine by solvent extraction and analyzed the changes of the aroma components in the rose wine in the period from alcohol fermentation to the aging process by GC-MS.The results showed that we detected 15,11 and 11 kinds of aroma components from the new rose wine after alcohol fermentation and from the rose wines aged for one month and two months;the contents of benzyl alcohol and fusel oil were in a downtrend;and the contents of phenylethyl alcohol,total esters and total acids increased continuously.

关 键 词：玫瑰花酒 陈酿 GC—MS分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]