| 豉香型米酒特征香气成分研究 |
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| 引用本文： | 曾新安,张本山,于淑娟.豉香型米酒特征香气成分研究[J].华南理工大学学报(自然科学版),2001,29(12):93-95. |
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| 作者姓名： | 曾新安 张本山 于淑娟 |
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| 作者单位： | 华南理工大学,食品与生物工程学院, |
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| 摘 要： | 采用GC_MS及GC分析手段 ,对广东豉香型米酒的特征香气成分进行鉴定 ,发现 β -苯乙醇及 9,9-二乙氧基壬酸乙酯是其主要特征香气成分 ,通过分析浸泡猪肉的脂肪酸成分变化 ,对这一香气成分产生的机理进行了推导
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| 关 键 词： | 气质联用分析 豉香型米酒 特征香气成分 |
| 文章编号： | 1000-565X(2001)12-0093-04 |
| 修稿时间： | 2001年12月17 |
A Study on the Typical Fragrane Components of CHI-XIANG Style Rice Wine |
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| Zeng Xin_an,Zhang Ben_shan,Yu Shu_juan.A Study on the Typical Fragrane Components of CHI-XIANG Style Rice Wine[J].Journal of South China University of Technology(Natural Science Edition),2001,29(12):93-95. |
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| Authors: | Zeng Xin_an Zhang Ben_shan Yu Shu_juan |
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| Abstract: | GC and GC/MS analyses were used to examine the trace component content in wine and the high fatty acid content in soaked pork's fat. Research findings show that benzenneethanol and 9C fatty acid ethyl ester are the typical fragrance components of the CHI_XIANG style rice wine, and that 9,9_diethoxy_nonanotic acid ethyl ester is the most important and typical component. The mechanisms of forming this style of fragrance were also deduced. |
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| Keywords: | GC/MS analysis CHI_XIANG style rice wine typical fragrance component |
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