Analysis and Detection of the Mainly Aroma Components in Siwu Wine by GC-MS
The aroma scomponents in Siwulaojiao wine were analyzed by GC-MS.45 components,which up to 99.98％ of total aroma components,were detected according to the peak area normalization.16 components in Siwulaojiao wine were determined quantitatively by gas chromatography with external standard method.The correlation coefficient of standard curve was 0.995 6％～0.999 5％,within a range of 0.1～100 μg/mL and 100～8 000 μg/mL of aroma components.Ethyl caproate (1 151.53 μg/mL,49.10％) and ethyl lactate(769.76 μg/mL,18.65％) were the mainly aroma components in Siwulaojiao wine.
NETL
NSTL
万方数据
维普
