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5. IDENTIFICATION OF AROMA COMPOUNDS IN CHINESE RICE WINES BY GC-OLFACTOMETRY AND GC-MS

IDENTIFICATION OF AROMA COMPOUNDS IN CHINESE RICE WINES BY GC-OLFACTOMETRY AND GC-MS

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：paulhujq

【摘 要】

：

　　Aroma compounds in Chinese rice wines were identified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass selective detector (GC-MS).Chine

【作 者】

：

TaoLuo;WenlaiFan;YanXu; 

【机 构】

：

Laboratory of Brewing Microbiology and Applied Enzymology,Key Laboratory of Industrial Biotechnology

【出 处】

：

第十四届世界食品科技大会

【发表日期】

：

2008年期

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论文部分内容阅读

　　Aroma compounds in Chinese rice wines were identified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass selective detector (GC-MS).Chinese rice wine was extracted with diethyl ether and pentane and then separated into acidic/water-soluble,neutral and basic fractions.

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