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《Journal of Instrumental Analysis》 2004-01
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Analysis of Aromatic Composition in the Dry Red Wine of Cabernet Gernischt by Gas Chromatography-Mass Spectrometry

LI Hua 1 ,HUBo-ran 1 ,YANG Yin-yuan 1 ,LI Ke-chang 2 (1.College of Enology,Northwest Sci-Tech University of Agriculture and Forestry,Yangling712100,China;2.Organic Analytical Center,Guangzhou Institute of Geochemistry,Chinese Academy of Sciences,Guangzhou510640,China)  
The chemical constituents of the volatile compounds of the dry red wine of Cabernet Gernischt were studied.The aromatic compounds were extracted by solvent extraction and analyzed by GC-MS.Their relative contents were determined by peak area normalization method.Thirty three compounds were separated,and32of them were identified.These constituents represent98.97%of the total peak areas.The main aroma components with higher relative content in the wine include1- butanol,3- methyl(47.97%);Butanedioic acid,diethyl ester(16.487%);Benzeneethanol(10.33%);Propanoic acid,2- hydroxy-,ethylester(6.41%);1,Propanol,2-methy1(3.51%);2(3H)-Furanone,dihydro-(2.07%);2,3-Butanediol(1.93%);Thiophene,tetrahydro-2-methyl -(1.68%);Acetic acid,ethyl ester(1.21%)and1-Hexanol(0.95%).
【Fund】: 宁夏回族自治区葡萄产业工程重点资助项目 (2001660065)
【CateGory Index】: O657.63
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