The Volatile Components in Red Grape Analyzed by GC-MS
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Abstract:
The volatile components from red grape were extracted by steam distillation and then 53 compounds were identified by analyzing the isolated volatile components using GC-MS. The concentration of the main components, including 3-hydroxy-butanone, 1-hydroxy-2-propanone, furfural, 2, 4-dihydroxy-2,5-dimethyl-3(2H)- furanone, butyrolactone, 2-furanmethanol, phenylethyl alcohol, methyl furoate, 5-hydroxymethyl-furfural, methyl linoleate, myristic acid, palmitic acid, palmitoleic acid, oleic acid, linoleic acid and linolenic acid, were found to be 1.36%, 1.79%, 18.547%, 7.04%, 2.22%, 1.07%, 11.08%, 3.524%, 3.06%, 1.11%, 1.48%, 12.21%, 2.55%, 4.11%, 9.58% and 4.34%, respectively. It showed that red grape was a kind of non-sweet grape.
