GC-MS Analysis of Flavoring Components of Blueberry Juice and Blueberry Wine
The difference in flavoring components between blueberry juice and blueberry wine (fermentation of blueberry juice by Saccharomyces cerevisia AS2.316) was studied by use of HS-SPME coupled with GC-MSGC-MS.11 kinds of flavoring components detected in blueberry juice and 44 kinds of flavoring components detected in blueberry wine.In blueberry wine,heterocycles reduced evidently after the fermentation,however,8 kinds of alcohols,14 kinds of esters,2 kinds of terpenes,and 4 kinds of ketones were produced.The analytical results suggested that yeast fermentation was the main responsible factor for the formation of flavoring components in fruit wine.
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万方数据
维普
