GC-MS Analysis of the Volatile Components of Mulberry Wine
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Abstract:
Volatile components in mulberry wine was extracted by headspace solid phase micro extraction method using gas chromatography - mass spectrometry ( GC-MS ) technique.Contrasting on NIST 05 spectrum-search showed that 52 volatile compounds were detected, which were consist of 9 alcohols,14 esters, 8 acides, 3 aldehydes, 9 alkanes, 2 phenols, 2 alkens, 2 ketones and 2 other compounds. Alcohols, esters, acids and aldehydes were the most aboundant volatile, with their contents being of 54.26%, 23.62%, 11.22% and 7.96%.
