COMPOSITION OF NEUTRAL VOLATILE CONSTITUENTS IN GRAPE BRANDIES

被引：74

作者：

SCHREIER, P

DRAWERT, F

WINKLER, F

机构：

[1] Institut für Lebensmitteltechnologie und Analytische Chemie der Technischen Universität München, Lehrstuhl für Chemisch-technische Analyse und Chemische Lebensmitteltechnologie, Freising-Weihenstephan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1979年 / 27卷 / 02期

关键词：

D O I：

10.1021/jf60222a031

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The neutral volatile constituents in different grape brandies (French and German grape brandies, French cognacs) have been investigated by gas chromatography and coupled gas chromatography-mass spectrometry. Using standard controlled aroma separation by liquid-liquid extraction, prefractionation on silica gel, and identification by mass spectrometry, 139 neutral volatile compounds were quantitatively determined by gas chromatography. Clear quantitative differences exist between the amounts of some aroma constituents of German and French grape brandies as well as French cognacs. The mean values and ranges of the individual components are given for the three groups of grape brandies. The quantitative differences within the groups caused by different technologies of grape brandy production are discussed. © 1979, American Chemical Society. All rights reserved.

引用

页码：365 / 372

页数：8

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