Analysis of Aroma Components in Red Raspberry Wine by GC-MS

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (12): 420-422.

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Analysis of Aroma Components in Red Raspberry Wine by GC-MS

SHI Yan-Qiu, XIN Xiu-Lan, SHAO Wei-Ping, JIANG Bo, SU Dong-Hai, WU Zhi-Ming

1.College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2.College of Life Science, Beijing University of Chemical Technology, Beijing 100029, China; 3.Biotechnology Application Center, Beijing Vocational College of Science and Technology, Beijing 100029, China; 4.China National Food Industry Corp. , Beijing 100062, China

Online:2007-12-15 Published:2011-11-22

Abstract

Abstract: Aroma components of red raspberry Wine were extracted by solvent extraction method and analyzed by GC-MS. There were 186 peaks in total-ion current chromatogram, and 54 compounds were identified through the retrieval in NIST bank, accounting for 89.40% of the total area of chromatogram eluting peaks. The results showed that the relative content of alcohol compounds was 41.49% (the highest content). The main flavoring compounds were 2,3-butanedio with its relative content as 20.79% and 3-methyl-1-butanol with its relative content as12.83 % and ethyl acetate with its relative content as 3.34%.

Key words: red raspberry wine, aroma components, gas chromatography-mass spectrometry (GC-MS)

SHI Yan-Qiu, XIN Xiu-Lan, SHAO Wei-Ping, JIANG Bo, SU Dong-Hai, WU Zhi-Ming. Analysis of Aroma Components in Red Raspberry Wine by GC-MS[J]. FOOD SCIENCE, 2007, 28(12): 420-422.

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Analysis of Aroma Components in Red Raspberry Wine by GC-MS

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