Abstract: Three white grape varieties were investigated using headspace solid phase microextraction( HS-SPME)combined with gas chromatography-mass spectrometry( GC-MS),wherein 36 volatile compounds were detected qualitatively and quantitatively. These data were analyzed by One-way-ANOVA and discriminate analysis( DA). Statistical analysis showed that 10 compounds had significant differences,including hexanal,β-pinene,p-cymene,1-hexanol,cis-3-hexen-1-ol, furfural, 2-ethyl-1-hexanol, 4-terpineol, phenylacetaldehyde, and 1,1,6-trimethyl-1,2-dihydronaphthalene( TDN). Meanwhile,the compound 2-ethyl-3-methoxypyrazine was first detected in Chinese grape.
孙莎莎,范文来,徐岩,等. 3种酿酒白葡萄果实的挥发性香气成分比较[J]. 食品与发酵工业, 2014, 40(05): 193-198.
SUN Sha-sha,FAN Wen-lai,XU Yan,et al. Comparison of volatile components in three white grape varieties[J]. Food and Fermentation Industries, 2014, 40(05): 193-198.