机构地区: 广东省农业科学院
出 处: 《中国酿造》 2009年第2期148-149,共2页
摘 要: 采用顶空固相微萃取法提取桑果醋挥发性成分,用气相色谱-质谱联用方法进行分析,共分离鉴定出35种成分,主要包括有机酸类、酯类、醇类、烯类、酮类、噻唑等。 The aroma compounds of mulberry vinegar were determinated using headspace solid-phase micro-extraction and GC/MS. 35 aroma compounds were detected and they were consist of acids, esters, alcohols, alkenes, ketones, thiazole and other compounds. compounds