Publikationsdatum:
2018-08-04
Beschreibung:
In order to analyze the changes of volatile organic compounds produced by pineapple juice under the action of ADT yeast, the fermented wine was analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry. The results showed that a total of 37 volatile compounds were detected by GC-MS in the wine fermented, including 24 kinds of esters, 8 kinds of alcohols and 5 kinds of acids, among which decanoic acid, ethyl ester, hexadecanoic acid, ethyl ester, acetic acid, 2-phenylethyl ester, 3-methylbutyl ester, phenylethyl alcohol and octanoic acid, which are the main flavors of pineapple wine, are produced in the fermentation process and are always present. Octanoic acid, ethyl ester, 1-Butanol, acetic acid, 2-phenylethyl ester, hexanoic acid, ethyl ester, acetic acid, 2-methylpropyl ester and decanoic acid and ethyl ester have a significant increase in the fermentation process. Among them, 1-Butanol, 3-(Methylthio) propyl acetate has a pleasant banana odor, 8 ...
Print ISSN:
1757-8981
Digitale ISSN:
1757-899X
Thema:
Maschinenbau
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