中外葡萄与葡萄酒
中外葡萄與葡萄酒
중외포도여포도주
SINO-OVERSEAS GRAPEVINE & WINE
2014年
5期
32-35
,共4页
桃%白兰地%香气成分%GC-MS
桃%白蘭地%香氣成分%GC-MS
도%백란지%향기성분%GC-MS
peach%brandy%aromatic component%GC-MS
利用SPME-GC/MS技术检测桃白兰地挥发性香气成分，共鉴定出125种香气物质，其中醇类19种、酯类34种、酸类3种、羰基化合物30种、苯类化合物18种、萜烯类化合物12种、烷烃类9种。醇类和酯类是桃白兰地的主要香气物质种类，相对含量分别为33.77%和45.32%。
利用SPME-GC/MS技術檢測桃白蘭地揮髮性香氣成分，共鑒定齣125種香氣物質，其中醇類19種、酯類34種、痠類3種、羰基化閤物30種、苯類化閤物18種、萜烯類化閤物12種、烷烴類9種。醇類和酯類是桃白蘭地的主要香氣物質種類，相對含量分彆為33.77%和45.32%。
이용SPME-GC/MS기술검측도백란지휘발성향기성분，공감정출125충향기물질，기중순류19충、지류34충、산류3충、탄기화합물30충、분류화합물18충、첩희류화합물12충、완경류9충。순류화지류시도백란지적주요향기물질충류，상대함량분별위33.77%화45.32%。
The aroma compositions in peach brandy were extracted by solid-phase micro-extraction, and were analyzed by GC-MS. 125 kinds of aroma components were identified in peach brandy, including 19 kinds of alcohols, 34 kinds of esters, 3 kinds of acids, 30 kinds of carbonyl compounds, 18 kinds of benzene series compounds, 12 kinds of terpenoid compounds, and 9 kinds of alkanes. The result showed the aroma compositions of peach brandy were mainly composed of alcohols and esters. The contents of alcohols and esters were 33.77%and 45.32%respectively.
