Comparison of Aroma Components in Five Fruit Wine of Guangxi by GC-MS
The aroma components of five fruit wines were analyzed by liquid-liquid extraction method and detected by gas chromatography-mass spectrometry (GC-MS).The result showed that a total of 58 aroma components were identified,mainly including 22 esters,11 acids,7 aldehydes,6 alcohols,4 phenols,4 heterocyclics,and 4 other compounds.Aroma components and their relative contents were different in five fruit wines,aroma numbers increased separately according to the Rosa laevigata Michx wine,wild grape wine of Luo city,Fructus rhodomyrti wine,sour plum wine,Fructus phyllanthus wine; aroma components of F.rhodomyrti wine were mainly alcohols,other wines were mainly esters; the under sample had more aroma components than the middle sample by dichloromethane extraction method.
NETL
NSTL
万方数据
维普
