【摘要】 为进一步明确8804新品系果实和干红葡萄酒的香气特点,采用液-液萃取法提取8804葡萄果实和干红葡萄酒中的香气成分,应用色谱面积归一法测定各成分的相对含量。结果表明,8804葡萄果实中共鉴定出29种挥发性化合物,相对含量排在前5位的分别为邻苯二甲酸二丁酯(17.77%)、邻苯二甲酸二异辛酯(8.25%)、2-呋喃甲醛(7.10%)、2,6-二甲基-3,7-辛二烯-2,6-二醇(5.53%)、油酸(4.50%);干红葡萄酒中共鉴定出31种挥发性化合物,相对含量排在前5位的分别为苯乙醇(26.78%)、2-甲基-四氢噻吩(12.04%)、辛酸乙酯(7.02%)、1,3-丁二醇(5.20%)、己酸乙酯(4.55%)。更多还原

【Abstract】 Aroma components in 8804 fruit and dry red wine were extracted by solvent extraction and analyzed by GC/MS.Their relative contents were determined by area normalization.Results showed 29 kinds of aroma components were identified in the grape.According to the relative content,the first five components were dibutyl phthalate(17.77%);1,2-Benzenedicarboxylic acid.diisooctyl ester(8.25%);2-furaldehyde(7.10%);3,7-Octadiene-2,6-diol,2,6-dimethyl-.(5.53%) and oleic acid(4.50%),respectively;31 kinds of aroma components were identified in the dry red wine,and the first five components of wine were Phenylethyl Alcohol(26.78%);Thiophene,tetrahydro-2-methyl-(12.04%);Octanoic acid,ethyl ester(7.02%);1,3-Butanediol(5.20%);Hexanoic acid,ethyl ester(4.55%),respectively.更多还原