Aromatic components analysis in litchi brandy by GS-MS with stir bar sportive extraction
The aroma components of litchi brandy were analyzed by GC-MS with stir bar sportive extraction,and the relative contents were determined by peak normalization method.65 compounds were separated and 61 of them were identified and determined,accounting to 95.81％ of the total area of the peaks.Esters compounds contributed most to litchi brandy with the amount of 60.77％,organic acids compounds 12.23％,alcohols compounds 7.62％,benzene derivatives 6.13％,ketone compounds 4.90％ and terpene compounds 4.53％.The top ten aroma composition in order was ethyl acetate 19.02％,2,4-hexadienoic acid ethyl ester 16.53％,sorbic acid 10.73％,diethyl butanedioate 7.70％,ethylcaprylate 4.73％,n-amyl alcohol 4.60％,2,6-Di-tert-butyl-4-methylphenol 2.25％,phenethyl alcohol 2.16％,rose oxide 2.06％,ethyl capmate 1.96％.It was found that esters compounds,organic acids compounds,alcohols compounds,terpene compounds and a few phenolic compounds constituted main aroma substance.
litchi brandyaroma componentstir bar sportive extractionGC-MS
NETL
NSTL
万方数据
维普
