CAJ | 학술논문

以柿子为材料,采用传统发酵制得柿子干白酒,以其为原料蒸馏得到柿子蒸馏酒。采用液液萃取法提取其芳香化合物,再利用GC-MS分析其成分,共检测到32种香气成分,其中酯类化合物（相对含量为9.05%）种类最多,有14种,构成了该酒的主要呈香成分。乙酸异戊酯和丁内酯赋予酒较强的新鲜果香味,有熟香蕉、生梨和苹果样的气味。在柿子蒸馏酒中共检测到29种芳香化合物,其中酸类物质（6种）相对含量最多,为53.04%,而酯类化合物种类最多,共检测到9种。
이시자위재료,채용전통발효제득시자간백주,이기위원료증류득도시자증류주。채용액액췌취법제취기방향화합물,재이용GC-MS분석기성분,공검측도32충향기성분,기중지류화합물（상대함량위9.05%）충류최다,유14충,구성료해주적주요정향성분。을산이무지화정내지부여주교강적신선과향미,유숙향초、생리화평과양적기미。재시자증류주중공검측도29충방향화합물,기중산류물질（6충）상대함량최다,위53.04%,이지류화합물충류최다,공검측도9충。
Persimmon dry wine is produced through traditional fermentation of persimmon.Distilled persimmon liquor is produced through the distillation of Persimmon dry wine.The aromatic compounds in both persimmon dry wine and in distilled persimmon liquor were extracted by liquid-liquid extraction and then analyzed by GC-MS.There were 32 kinds of aromatic compounds detected in persimmon dry wine including 14 kinds of ester compounds（their relative content was 9.05 % and they were the main aroma-producing compounds in liquor,among them,isoamyl acetate and butyrrolactone produced fresh fruit aroma such as banana aroma,apple aroma and pear aroma in the wine）.There were 29 kinds of aromatic compounds detected in distilled persimmon liquor including 6 kinds of acid compounds（higher relative content as 53.04 %） and 9 kinds of ester compounds.