CAJ | 학술논문

利用闻香,结合气相色谱-质谱仪分析方法对古贝春白酒中的各种香味成分进行定性和定量分析。结果表明,定性、定量出70多种风味化合物,包括25种酯类、13种酸类、10种醇类、5种醛类、1种酮类、10种芳香族及酚类、5种呋喃类、2种吡嗪类、2种缩醛类物质和1种硫化物。
이용문향,결합기상색보-질보의분석방법대고패춘백주중적각충향미성분진행정성화정량분석。결과표명,정성、정량출70다충풍미화합물,포괄25충지류、13충산류、10충순류、5충철류、1충동류、10충방향족급분류、5충부남류、2충필진류、2충축철류물질화1충류화물。
Qualitative analysis and quantitative analysis of each flavoring component in Gubeichun liquor was carried out by GC-MS combined with osmesthesia.There were more than 70 flavoring compounds identified finally including 25 kinds of esters,13 kinds of acids,10 kinds of alcohols,5 kinds of aldehydes,1 kind of ketone,10 kinds of aromatics and phenols,5 kinds of furans,2 kinds of pyrazines,2 kinds of acetals,and 1 kind of sulfide.（Tran.by YUE Yang）