Analysis of Aroma Components Changes during the Jimo Rice Wine Aging by HS-SPME-GC-MS Method

被引：0

作者：

Yan W. ^{[1
]}

Guo R. ^{[1
]}

Zhu D. ^{[2
]}

Liu Y. ^{[1
]}

Pei Y. ^{[1
,3
]}

Jin Z. ^{[4
]}

Cheng F. ^{[1
]}

机构：

[1] College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, Shandong

[2] College of Life Science, Qingdao Agricultural University, Qingdao, 266109, Shandong

[3] Qingdao Agroresearch Co., Ltd, Qingdao, 266109, Shandong

[4] Qingdao Zhenzheng Analytical Instruments Co., Ltd, Qingdao, 266000, Shandong

来源：

Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 05期

关键词：

Gas chromatography-mass spectrometry(GC-MS); Jimo rice wine made by husked millet; Solid phase microextraction (HS-SPME); Volatile compounds;

D O I：

10.16429/j.1009-7848.2019.05.029

中图分类号：

学科分类号：

摘要：

Jimo rice wine is made by husked millet but the researches of aroma composition and aging changes in the present study are less. The volatile compounds in Jimo rice wine made in husked millet were investigated by head-space solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry(GC-MS). The microextraction fiber type, extraction time, extraction temperature and salt dosage were optimized. The best condition was that samples were heated at 50℃ for 60 min using ACAR/PDMS/DVB fiber, and the salt dosage was 0.15 g/mL. A total of 16, 15, 15 and 19 compounds were identified in the rice wine samples of 2009, 2012, 2013 and 2015 respectively. Phenethylalcohol, benzeneacetic acid ethyl ester, benzenepropanoic acid ethyl ester and diethyl succinate were identified in all the samples. The relative content of phenethylalcohol and diethyl succinate decreased with the increase of time. The relative content of benzeneacetic acid ethyl ester and benzenepropanoic acid ethyl ester in 2012 sample are the highest. © 2019, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：234 / 242

页数：8

共 5 条

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