Characterisation of volatile compounds of pineapple peel wine
Keyword(s):
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-1-butano, 2-methyl-1- butano, 2,3-Butanediol and 2-Methoxy-4-vinylphenol were the major constituents.
2009 ◽
Vol 74
(2)
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pp. C90-C99
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2005 ◽
Vol 1087
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pp. 265-273
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2013 ◽
Vol 84
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pp. 103-111
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2008 ◽
Vol 88
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pp. 151-164
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2009 ◽
Vol 115
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pp. 1473-1478
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2012 ◽
Vol 554-556
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pp. 1581-1584
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