Characterisation of volatile compounds of pineapple peel wine

文献类型： 外文期刊

第一作者： Zhang, Li

作者： Zhang, Li;Zhou, Chuang;Yuan, Yuan;Gong, Xiao;Hu, Yuhao;Li, Jihua;Zhang, Li;Yuan, Yuan;Gong, Xiao;Hu, Yuhao;Li, Jihua;Zhou, Chuang

作者机构：

期刊名称：2020 INTERNATIONAL CONFERENCE ON ENERGY, ENVIRONMENT AND BIOENGINEERING (ICEEB 2020)

ISSN： 2267-1242

年卷期： 2020 年 185 卷

页码：

收录情况： SCI

摘要： An analytical program based on the headspace solid phase microextraction (HS-SPME) method combined with gas chromatography - mass spectrometry (GC-MS) was developed to extract and analysis profiling of volatiles from pineapple peel wine. In total, 57 volatile compounds were detected on the basis of the MS information and RI, including 25 esters, 9 alcohols, 8 acids, 7 phenolic compounds, 6 aldehydes and ketones,1 terpene and 1 lactone, respectively. The types of esters are the most in various aroma substances, and the content of alcohols is the largest. Phenethyl alcohol, 3-methyl-I-butano, 2-methyl-1-butano, 2,3-Butanediol and 2-Methoxy-4-vinylphenol were the major constituents.

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