2007•Xibei nongye xuebaoRequires access
Qualitative Analysis of Aroma Components of Pinot Noir Dry Red Wines
Zhang Xiao
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Abstract
The aroma components in Pinot Noir dry red wine were extracted by two different solvents dichloromethane and ether∶hexane(1∶1),meanwhile the aroma concentrates were qualitative analyzed by capillary gas chromatography-mass spectrometry,a total of 30(by dichloromethane) and 21(by ether∶hexane(1∶1)) volatile components were identified respectively,about 98.2% and 84.55% of the total peak area.The main components were extracted by dichloromethane included alcohols,esters,acids and so on;but the main components were extracted by ether: hexane(1∶1) included ketones,alkanes,benzene rings and so on.the results showed that the dominant components include Phenylethyl Alcohol,isoamyl alcohol,Hexanoic acid ethyl ester,2,3-Butanediol,isobutanol,ethyl lactate,Butanedioic acid diethyl ester,1-Hexanol,Octanoic Acid,4-O-Methylmannose,3-hydroxy-2-butanone etc.