Analysis of Aroma Components by GC-MS and Deacidification of Plum Wine

doi:10.3969/j.issn.1673-1689.2014.04.017

Home > Archive>Volume 33, Issue 4, 2014 >432-437. DOI:10.3969/j.issn.1673-1689.2014.04.017

Analysis of Aroma Components by GC-MS and Deacidification of Plum Wine
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                        10.3969/j.issn.1673-1689.2014.04.017
                    
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The aroma components of plum wine were analyzed by headspace solid phase micro-extraction(SPME) coupled to capillary gas chromatography mass spectrometry(GC-MS). About 44 different compounds were identified, including 22 esters, 11 alcohols, 2 acids, 6 aldehydes and ketones, 1 hydrocarbon and 2 other compouds, the content of which accounted for 99.34% of volatile components. The mutual action of above components formed the particular flavor of pulm wine. 5 anion-exchange resins were used to treat plum wine for deacidication. The results indicated that D314 was feasible for deacidification of plum wine.

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ZHENG Xinhua, ZHANG Min, LIU Yaping. Analysis of Aroma Components by GC-MS and Deacidification of Plum Wine[J]. Journal of Food Science and Biotechnology,2014,33(4):432-437.

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Online: October 19,2014
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