文献类型： 外文期刊
作者： Shuai, Xixiang 1 ; Zhang, Ming 1 ; Ma, Feiyue 1 ; Du, Liqing 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, South Subtrop Crops Res Inst, Zhanjiang, Guangdong, Peoples R China
期刊名称：2019 5TH INTERNATIONAL CONFERENCE ON ENVIRONMENTAL SCIENCE AND MATERIAL APPLICATION
ISSN： 1755-1307
年卷期： 2020 年 440 卷
页码：
收录情况： SCI
摘要： The volatile components in Gui Qi Mango fruit wine analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry. Results showed that 32 kinds of volatile components were detected in Gui Qi Mango fruit wine, including 7 kinds of alcohols (65.69%), 17 kinds of esters (28.92%), 4 kinds of alkanes (2.16%), 3 kinds of aldehydes (0.36%), 2 kinds of olefins (0.32%), 1 kinds of ketones (0.41%), 1 kinds of phenols (0.2%). In the all of the volatile components, the relative content of alcohols and esters were 94.61%. The fermentation process had an effect on the Gui Qi Mango fruit wine, and alcohols and esters played a positive role in the aroma of Gui Qi Mango fruit wine.
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