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桑椹利口酒中的挥发性成分是构成桑椹酒的主体气味因子。采用液-液萃取法提取桑椹利口酒中的挥发性成分,经气相色谱-质谱联机分析(GC-MS),共检测出39个特征峰,鉴定出35种挥发性化合物,占总峰面积的99.3%。其中,质量分数排在前7位的挥发性化合物分别是邻苯二甲酸二丁酯(19.81%)、二十五烷(12.66%)、二十一烷(12.35%)、邻苯二甲酸二异丁酯(10.77%)、4-(1,1-二甲基乙基)-2-甲基苯硫酚(7.26%)、十八炔酸甲酯(5.01%)和十五碳酸(4.65%)。桑椹利口酒挥发性成分中含量较高的酯类化合物形成了酒香的主体气味:呈优雅浓郁果香,且甜中带有淡淡酸果味。
The volatile components of mulberry liqueur constitute the main odor factor of mulberry wine. The volatile components of mulberry liqueur were extracted by liquid-liquid extraction and 39 characteristic peaks were detected by gas chromatography-mass spectrometry (GC-MS), and 35 volatile compounds were identified, accounting for the total peak area 99.3%. Among them, the first seven volatile compounds were dibutyl phthalate (19.81%), pentacosane (12.66%), heneicosane (12.35%), (10.77%), 4- (1,1-dimethylethyl) -2-methylthiophenol (7.26%), methyl octadecanoate (5.01% %). Mulberry liqueur volatile compounds in the higher content of esters formed the main smell of the wine: elegant rich fruit, and sweet with a slight acidity.