Analysis of Flavor Substances in Erguotou Wine by LLE, SDE, SPME and GC-MS Combined with Kovats Retention Indices
Fen Erguotou the flavor substances were qualitative analysised by liquid-liquid extraction (LLE),simultaneous distillation extraction (SDE) and headspace sohd phase micro extraction (HS-SPEM) combined with gas chromatography-mass spectrometry (GC-MS),and retention index of qualitative results were verified through the threshold into the aroma vitality values (odor activity value),the OAV high material to determine the key aroma compounds for the flavor liquor.The same kind of wine samples were obtained 70 kinds of aroma components,including 26 kinds of esters,12 kinds of alcohols,10 kinds of acids,6 kinds of aldehydes,4 kinds of ketones 1 kind of ethers,11 kinds of aromatic compounds,identified a total of eight kinds of key aroma substance.This experiment laid the foundation for the further study of niulanshan flavor substances.
extractionErguotouGC-MSvolatile substancesKovats retention indices
NETL
NSTL
万方数据
维普
