Analysis of aroma components in the grape and dry red wine of 8804 by GC/MS
2007
Li Erhu | Xi Zhumei | Zhang Zhenwen
Chinese. 为进一步明确8804新品系果实和干红葡萄酒的香气特点，采用液_液萃取法提取8804葡萄果实和干红葡萄酒中的香气成分，应用色谱面积归一法测定各成分的相对含量。结果表明，8804葡萄果实中共鉴定出29种挥发性化合物，相对含量排在前5位的分别为邻苯二甲酸二丁酯（17.77%）、邻苯二甲酸二异辛酯（8.25%）、2-呋喃甲醛（7.10%）、2,6-二甲基-3,7-辛二烯-2,6-二醇（5.53%）、油酸（4.50%）；干红葡萄酒中共鉴定出31种挥发性化合物，相对含量排在前5位的分别为苯乙醇（26.78%）、2-甲基-四氢噻吩（12.04%）、辛酸乙酯（7.02%）、1,3-丁二醇（5.20%）、己酸乙酯（4.55%）。
Show more [+] Less [-]English. Aroma components in 8804 fruit and dry red wine were extracted by solvent extraction and analyzed by GC/MS. Their relative contents were determined by area normalization. Results showed 29 kinds of aroma components were identified in the grape. According to the relative content, the first five components were dibutyl phthalate (17.77%); 1, 2-Benzenedicarboxylic acid. diisooctyl ester (8.25%); 2-furaldehyde (7.10%); 3, 7-Octadiene-2, 6-diol, 2, 6-dimethyl. (5.53%) and oleic acid (4.50%), respectively; 31 kinds of aroma components were identified in the dry red wine, and the first five components of wine were Phenylethyl Alcohol (26.78%); Thiophene, tetrahydro-2-methyl- (12.04%); Octanoic acid, ethyl ester (7.02%); 1, 3-Butanediol (5.20%); Hexanoic acid, ethyl ester (4.55%), respectively.
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This bibliographic record has been provided by Institute of Agricultural Information, Chinese Academy of Agricultural Sciences