Analysis of Aroma Constituents in Persimmon Sweet Wine by Solid-phase Micro-extraction and GC-MS
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
The flavoring compositions were extracted from persimmon sweet wine by solvent extraction and then analyzed by GC/MS. Their relative contents were determined by peak area normalization method. 32 volatile compounds were separated and identified, including lipid, alcohols, organic acids, aldehyde and a small amount of paraffin. The detection results showed that ethyl caprylate, phenylethyl alcohol, decanoic acid,ethyl ester, dimethyl phthalate, 2,3-butanediol had relatively higher contents than the others, probably being the main flavoring compositions for persimmon sweet wine.
