Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography-mass spectrometry
Identification of volatile aroma compounds of strawberry wine using solid-phase microextraction techniques coupled with gas chromatography-mass spectrometry
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DOI：
10.1002/ffj.1503
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发表时间：
2006-01-01
影响因子：
2.6
通讯作者：
Baser, KHC
中科院分区：
文献类型：
--
作者：
Kafkas, E;Cabaroglu, T;Baser, KHC
采用顶空固相微萃取法（HS）和浸没固相微萃取法（IM）对草莓酒中的香气成分进行了提取。在草莓酒中，酯类化合物是两种技术检测到的主要化合物。利用HS-SPME技术，可以鉴定出8种酯类化合物（己酸乙酯、辛酸乙酯、乙酸辛酯、癸酸甲酯、癸酸乙酯、癸酸乙酯、癸酸乙酯、癸酸乙酯）和(E)-神经醇。用IM-SPME检测乙酸戊酯、己酸乙酯、乙酸己酯、辛酸乙酯、9-癸酸乙酯、癸酸乙酯和肉桂酸乙酯等7种酯类与(E)-神经醇、异戊醇、辛酸和癸酸。版权所有(c) 2005 John Wiley & Sons, Ltd。
Aroma compounds of strawberry wine were trapped by both headspace (HS) and immersion (IM) solid-phase microextraction (SPME). In the strawberry wine, esters were found to be the major compounds detected by both techniques. When using the HS-SPME technique, eight ester compounds (ethyl hexanoate, ethyl octanoate, octyl acetate, methyl decanoate, ethyl-9-decanoate, ethyl decanoate, ethyl cinnamate and ethyl dodecanoate), and (E)-nerolidol could be identified. Seven esters (amyl acetate, ethyl hexanoate, hexyl acetate, ethyl octanoate, ethyl-9-decenoate, ethyl decanoate and ethyl cinnamate) together with (E)-nerolidol, isoamyl alcohol, octanoic acid and decanoic acid were detected by IM-SPME. Copyright (c) 2005 John Wiley & Sons, Ltd.