Determination of Volatile Compounds in Cherry Wine Using Headspace-solid-phase Micro-extraction Coupled with GC-MS

doi:10.7506/spkx1002-6630-201110022

Abstract

Abstract: The volatile compounds in cherry wine were determined using headspace-solid-phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Extraction conditions such as fiber type, extraction temperature, time, ethanol concentration and sodium chloride added were optimized as follows: 65μm PDMS/DVB fiber, extraction temperature of 40 ℃, extraction time of 30 min and ethanol concentration of 120 mL/L. Totally 65 compounds were identified in Zhongyingdimoer cherry wine, a Chinese domestic brand, where esters were the most diverse and abundant volatiles.

Key words: cherry wine, volatiles, headspace-solid-phase micro-extraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS)

CLC Number:

TS262.7

ZHANG Ni，XIAO Zuo-bing，YU Hai-yan，ZHU Jian-cai，DAI Shui-ping. Determination of Volatile Compounds in Cherry Wine Using Headspace-solid-phase Micro-extraction Coupled with GC-MS[J]. FOOD SCIENCE, 2011, 32(10): 97-102.

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Determination of Volatile Compounds in Cherry Wine Using Headspace-solid-phase Micro-extraction Coupled with GC-MS

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