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苹果海棠复合果酒香气成分研究(40)
作者： 康三江1，2，曾朝珍1，2，张海燕1，2，袁 晶1，2，张霁红1，2，宋 娟1，2，张 芳1，2
| 地址：1.甘肃省农业科学院农产品贮藏加工研究所，甘肃 兰州 730070； 2.甘肃省果蔬贮藏加工技术创新中心，甘肃 兰州 730070 |
| 摘要： |
采用顶空进样法及气相色谱-质谱联用的方法对苹果海棠复合果酒中的香气成分进行鉴定。结果表明，苹果海棠复合果酒中共检测出酯类物质12种，醇类物质14种，羧酸类物质7种及醛酮类物质18种，共计51种香气成分被检出。与普通苹果酒相比，苹果海棠复合果酒的酯类和醛酮类物质种类数量明显较多，香气成分更为丰富。 |
| 关键词： |
苹果； 海棠； 复合果酒； 香气成分 |
| 中图分类号：
TS262.7；TS261.7 |
文献标识码：
A |
文章编号：
1001-9286（2020）02-0040-07 |
英文标题：
Analysis of the Flavoring Components of Apple-Crabapple Wine
英文作者：
KANG Sanjiang1,2, ZENG Chaozhen1,2, ZHANG Haiyan1,2, YUAN Jing1,2, ZHANG Jihong1,2, SONG Juan1,2 and
英文地址：
1. Agricultural Product Storage and Processing Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, Gansu 730070; 2.Gansu Innovation Center of Fruit and Vegetable Storage and Processing, Lanzhou, Gansu 730070, China
| 英文摘要： |
In the experiments, the flavoring components of apple-crabapple wine were analyzed by headspace sample injection and GC-MS. The results showed that, 51 kinds of volatile flavoring components were detected including 12 esters, 14 alcohols, 7 carboxylic acid compounds and 18 aldehydes ketones. Compared with common cider, there were more varieties of esters, aldehydes and ketones and more flavoring components in apple-crabapple wine. |
| 英文关键词： |
apple; crabapple; compound fruit wine; flavoring components |
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