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林业科学 ›› 2007, Vol. 43 ›› Issue (09): 133-138.doi: 10.11707/j.1001-7488.20070924

• 研究简报 • 上一篇    下一篇

树莓果及其发酵产品挥发性成分的分析*

房玉林 张莉 宋建强 宋士任 薛飞 常微 王华   

  1. 西北农林科技大学葡萄酒学院 杨凌712100
  • 收稿日期:2006-08-11 修回日期:1900-01-01 出版日期:2007-09-25 发布日期:2007-09-25

Determination of Volatile Compounds of Rubus idaeus Fruits and Their Fermented Products

Fang Yulin,Zhang Li,Song Jianqiang,Song Shiren,Xue Fei,Chang Wei,Wang Hua   

  1. College of Enology,Northwest A&F University Yangling 712100
  • Received:2006-08-11 Revised:1900-01-01 Online:2007-09-25 Published:2007-09-25

关键词: 树莓, 果实, 酒, 酿造工艺, 挥发性成分, GC/MS分析

Abstract:

The volatile compounds of Rubus idaeus fruits and the wines made by tradional technology in small containers were analyzed by GC/MS.The results indicated that 85 kinds of volatile components were detected in 4 samples altogether and the number of volatile compounds found in fruits,raw wine,and wine aged for 3 months and 6 months was 33,33,27 and 26 respectively.In fruits,33 kinds of volatile components were detected,in which the relative content of 9-octadecenamide, erucylamide,mono (2-ethylhexyl) phthalate and dibutyl phthalate was 78.66%.About 33 kinds of volatile components were found in raw wine,and 24 kinds of them were new compared with fruits.48 kinds of volatile components were found ccessively in wine during the aging time,and 17 kinds of them were the same as fruits and raw wines.In the aging wines the cardinal volatile components were benzeneethanol,1-pentyl alcohol,1,2-benzenedicarboxylic acid dibutyl ester,ethyl caproate and 1,6-dideoxydulcitol whose relative content was about 80%.This indicated that an aging treatment could improve the quality of wines.

Key words: Rubus idaeus, fruit, dry wine, processing, volatile compounds, GC/MS