作　　者： ; ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《中国酿造》 2011年第6期187-192,共6页

摘　　要： 通过固相微萃取结合GC-MS技术分析荔枝与荔枝酒的香气成分及其变化趋势。结果表明:荔枝汁的香气物质主要是烯萜类和醇类;随着酿造过程的进行,烯萜类物质逐渐减少,到了发酵后期,烯萜类物质几乎消失;醇类物质随着酿造的进行呈先上升后下降的变化趋势。总酯类物质的含量明显上升。 Using the method of SPME coupled with GC-MS, the characteristic aromas for litchi, litchi wine and the dynamic changes for the aromas during the lichi wine brewing process were investigated t in this paper. The results showed that： alcohols and terpenes were the main aroma components of litchi, terpenes decreased with brewing, and almost disappeared at the end of the fermentation. Contents of alcohols showed a trend of increase with the brewing initially and then declined. Because of the formation of esters by yeast, the relative contents of total ester increased obviously.

关 键 词： 荔枝酒 酿造过程 香气成分

领　　域： [轻工技术与工程] [轻工技术与工程]