Analysis of aromatic components in kiwifruit wine by gas chromatography-mass spectrometry with solid phase microextraction

Chino. 利用顶空固相微萃取(Head space solid phase microextraction, HS-SPME)和气相色谱-质谱联用技术(Gas chromatography/Mass spectrometry，GC/MS)对猕猴桃酒香气成分进行了分析鉴定。结果表明：①从猕猴桃酒中共分离鉴定出82种香气成分，其中新发现香气成分有邻苯二甲酸二丁酯(0.04%)、2_苯乙基月桂酸酯(0.01%)、棕榈酸乙酯(0.75%)、肉豆蔻酸乙酯(0.17%)、月桂酸乙酯(1.93%)、法呢醇(0.05%)、橙花叔醇(0.03%) 共7种；②香气中相对含量较高的酯类有癸酸乙酯（8.52%）、丙酮酸异戊酯（7.51%）、乙酸乙酯（6.22%）、辛酸乙酯（6.00%）、乙酸苯乙基酯（3.61%）、月桂酸乙酯（1.93%）、乙酸己酯（1.28%）、己酸乙酯（0.92%）、乙酸异丁酯（0.87%）等；③香气中相对含量较高的醇类有2_甲基-1-丁醇（13.29%）、异丁醇（5.40%）、苯乙醇（3.18%）、己醇（0.79%）等；④香气中相对含量较高的脂肪酸类主要有辛酸（4.37%）、癸酸（3.99%）。此外，还检测出可能构成猕猴桃酒特征香气组分的α-松油醇、里哪醇等香气成分。

Inglés. The aroma components of kiwifruit wine were analyzed by gas chromatography-mass spectrometry with head space solid phase microextraction, and 82 components were identified. The results showed as follow: ① 7 aroma components including Dibutyl phthalate (0.04%), 2-phenylethyl laurate (0.01%), Hexadecanoic acid ethylester (0.75%), Myristic Acid, ethyl ester (0.17%), Lauric acid, ethyl ester (1.93%), (E.E)-Farnesol (0.05%) and Trans-nerolidol (0.03%) were reported for the first time. ②Esters in the main aroma components with higher relative content in kiwifruit wine included Decanoic acid, ethylester（8.52%）, Iso-amyl pyruvate（7.51%）, Ethyl Acetate（6.22%）, Ethyl caprylate（6.00%）, Acetic acid, phenethyl ester（3.61%）, Lauric acid, ethyl ester（1.93%）, Acetic acid, hexyl ester（1.28%）, Hexanoic acid, ethylester（0.92%），and Acetic acid. 2-methylpropyl ester（0.87%）. ③Alcohol with higher content included 2-Menthyl-1-butanol（13.29%）, Lsobutyl alcohol（5.40%）, Phenylethyl Alcohol（3.18%）and Hexyl alcohol（0.79%）. ④Fatty acid consisted of Octanoic Acid（4.37%）, and Decanoic acid（3.99%）. And some possible characteristic of aroma components of kiwifruit wine were detected such as p-Menth-l-en-4-ol and Linalool etc.