以墨尔乐(Merlot)红葡萄酒为分析对象,采用顶空固相微萃取(SPME)法对葡萄酒中的香气成分(包括挥发性和非挥发性组分)进行采集,利用气相色谱-质谱联用技术(GC/MS)对收集到的44种香气组分进行分析测定.结果表明,墨尔乐红葡萄酒中的香气成分包含16种酯类物质、13种酸类物质、8种醇类物质、1种萜烯类、1种酚类物质及3种其他类物质等,酯类和酸类物质是构成墨尔乐红葡萄酒香气的主要成分.化学味和果香味是其主要香气类型,其次是花香味、香料味、植物味.%In this study, the flavoring compounds in Merlot wine (both volatile compounds and non-volatile compounds) were collected by SPME and the collected 44 kinds of flavoring compounds were analyzed by GC/MS. The results suggested that the flavoring compounds includ-ed 16 kinds of ester compounds, 13 kinds of acid compounds, 8 kinds of alcohol compounds, 1 terpenes, 1 phenolic compound and 3 other com-pounds. Ester compounds and acid compounds were the main flavoring compounds in Merlot wine. Chemical aroma and fruity aroma were the main aroma types in Merlot wine, followed by flower aroma, spicy aroma and plant aroma.
展开▼
