Aroma components of the American ginseng fermented wine were extracted by dichloromethane solvent and analyzed by ISQ gas chro-matography-mass spectrometry(Thermo) .Isolated compounds were identified by computer retrieval technology and the relative contents were calculated by the chromatographic peak area normalization method .33 kinds of volatile components were qualitative detected in American gin-seng fermented wine ,which mainly include:alcohols ,esters ,organic acids ,ketones ,aldehydes ,alkanes ,ethers ,etc .The results showed that the alcohols and esters content were higher than others ,especially benzene ethanol and succinic acid monoethyl ester ,(2S ,3S)-(+ )-2 ,3-bu-tanediol ,p-hydroxy phenethyl alcohol and methyl 3-hydroxybutyrate content higher ,and formed the main aroma components of American gin-seng fermented wine .
Panax quinquefolius L .fermented wineGas chromatography-mass spectrometryextractionaroma components
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