机构地区: 广州大学生物与化学工程学院
出 处: 《现代食品科技》 2005年第3期124-126,共3页
摘 要: 采用气相色谱—质谱联用对菠萝及菠萝、芒果和香蕉混合发酵果酒的香气成分进行了测定。结果表明,与菠萝果酒相比,混酿果酒含有更多中、高沸点的香气物质,产品的果香浓郁,留香持久。 The aroma composition of pineapple wine, pineapple, mango and banana mix fermented fruit wine were analyzed by gas chromatography-mass spectrometry. The result indicate that compare with the pineapple wine, mix fermented fruit wine contain more high boiling point material; the fruit aroma is stronger and lasting longer.