Characterization of aroma compounds in Colombian rums by HS-SPME-GC-MS-O

被引：3

作者：

Osorio Monsalve, Jazmin ^{[1
]}

Lopez, Carlos ^{[1
]}

Zapata, Julian ^{[1
]}

机构：

[1] Univ Antioquia, Fac Ciencias Exactas & Nat, Inst Quim, Lab Anal Residuos, Calle 67 53-108, Medellin, Colombia

来源：

REVISTA COLOMBIANA DE QUIMICA | 2016年 / 45卷 / 02期

关键词：

rum; volatile compounds; identification; aroma; HS-SPME; GC-MS-O;

D O I：

10.15446/rev.colomb.quim.v45n2.60406

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

For the first time, 46 odor-active volatile compounds present in commercial rums from Colombia were identified. This was performed through a head space-solid phase microextraction (HS-SPME) methodology, coupled to gas chromatography and mass spectrometry and olfactometry detection (GC-MS-O). Compounds included esters, aromatic compounds, alcohols, acetals, lactones and furfural. Of these 46 compounds, nine are present in all rums studied and others are brand characteristic.

引用

页码：48 / 54

页数：7

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