樱桃酒中的香气物质测定及数理统计研究  

Determination of Volatile Compounds in Cherry Wine and Multivariate Analysis

作　　者：朱建才[1] 肖作兵[1] 王进 牛云蔚[1] 于海燕[1] 

机构地区：[1]上海应用技术学院香料香精技术与工程学院,上海201418 [2]上海万之顺工贸有限公司,上海201418

出　　处：《食品工业》2013年第11期232-235,共4页The Food Industry

基　　金：上海应用技术学院"优青项目:(编号:YYY11067)

摘　　要：通过内标法共对樱桃酒中45种香气成分进行了定量分析,并对数据结果进行主成分分析,可将不同的樱桃酒样品按酒型、年份等进行分类,结果表明,7种樱桃酒样品可按酒型主要分为两大类:Ⅰ)干型、半干型酒,Ⅱ)甜型、半甜型酒。A total of 45 kinds of aroma substances in 7 commercial cherry wines were detected. Principal component analysis showed that 7 commercial cherry wines divided into two kinds by different wine types and aging. One type was dry and half-dry, another was sweet and half-sweet.

关 键 词：樱桃酒 SPME 定量 挥发性物质 

分 类 号：TS261.7[轻工技术与工程—发酵工程]