Analysis of Ester Composition Differences in the Aroma of Grape Distilled Wine by Headspace Solid Phase Microextraction
In order to investigate the influence of grape varieties on esters of grape distilled spirits in the eastern foot of Helan Mountains,optimized headspace solid-phase microextraction(HS-SPME)combined with GC-MS was used to analyze ester components in the aroma of five grape distilled spirits.The results showed that samples with ethanol of 15％(on volume basis)were added with 0.1 g/mL NaCl,then analyzed with divinylbenzene-carbonyl-polydimethylsiloxane(DVB-CAR-PDMS)as extraction needle at condition of extraction temperature of 35 ℃,balance time of 25 min,extraction time of 50 min and desorption time of 5 min.About 26 ester substances were identified in five grape distilled spirits using optimized HS-SPME condition.The content of ethyl octanoate was the highest.It accounted for over 95％of the total esters in grape distilled wine,along with diethyl succinate,ethyl hexanoate,ethyl decanoate,isoamyl acetate and ethyl acetate.The types and contents of esters varied in different grape distilled spirits.It provided a reference for the selection of grape varieties for grape distilled wine production,and also provided data support for the analysis on aroma components of grape distilled wine between the eastern foot of Helan Mountains and other wine regions.
万方数据
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