2013•Food Science and Technology InternationalRequires access
Analysis of aroma components of tomato rice wine by gas chromatography/mass spectrometry
Liu Dian-fen
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Abstract
The aroma components in tomato rice wine were extracted by solvent extraction.Then the extract was analysed by gas chromatography/mass spectrometry and 14 components were identified.These components contain alcohols,esters,amines,aldehydes and phenol.Alcohols account for 62.78% of the total content of aroma components and their content are the highest in the aroma components.Phenylethyl alcohol and 1-Pentanol are the major two alcohols and they account for 23.28% and 36.75% of the total content of aroma components respectively.There are 7 esters in the aroma components and hold the most type of components.They consist of 25.89% of the total content of aroma components and their content is only less than alcohols.Linoleic acid ethyl ester and Phenol,2'-methylenebis [6-(1,1dimethylethyl)-4-methyl-also appeared in the aroma components,which have some health functions and may prevent some chronic disease.