Preliminary Analysis of Flavoring Compositions of Tea-flavor Fermenting Wine by GC-MS

Flavoring compositions of tea-flavor fermenting wine were extracted by solvent extraction and then analyzed by GC-MS and their relative content were determined according to area normalization method.As a result,72 kinds of flavoring compounds were identified.The main flavoring compositions with higher relative content were ethyl hydrogen succinate,phenylethyl alcohol,benzeneethanol,4-hydroxy-butanoic acid,caffeine,2,3-butanediol,hexanoic acid,butanedioic acid,diethyl ester,octanoic acid,octanoic acid ethyl ester,malic acid,p-hydroxycinnamic acid,ethyl ester,ethyl gallate,hexadecanoic acid,and ethyl ester etc.