Method for rapidly analyzing aroma components of kirschwasser

A technology for rapid analysis of aroma components, applied in the field of analysis and detection, can solve problems such as inaccurate determination of aroma components of cherry wine, and achieve the effects of intuitive and reliable results, simple operation, and simple and rapid operation.

Active Publication Date: 2015-01-07
SHANGHAI INST OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a method for quickly analyzing the aroma component

Method used

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  • Method for rapidly analyzing aroma components of kirschwasser
  • Method for rapidly analyzing aroma components of kirschwasser
  • Method for rapidly analyzing aroma components of kirschwasser

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Embodiment Construction

[0025] In order to further explain the method of using headspace solid-phase microextraction-gas chromatography-mass spectrometry to quickly detect and distinguish different brands of kirsch, the following will be described in more detail with examples.

[0026] This method mainly uses the combination of headspace solid phase microextraction-gas chromatography-mass spectrometry and principal component analysis to quickly identify and distinguish different brands of cherry wine. The specific steps are as follows:

[0027] 1), extraction of aroma components in cherry wine:

[0028] a. Preparation of cherry wine samples: 5 different cherry wine samples: Rocky brand cherry liqueur (W1, Germany), Bairencheng wild cherry wine (W2, Germany), Hongxiangyi Donglei Zhuying (W3, China ), Weinette Cherry Wine (W4, Germany), Hongxiangyi Original Cherry Wine (W5, China).

[0029] First prepare the wine sample into a 12% vol solution system with deionized water and ethanol, then take 8 mL of...

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Abstract

The invention relates to a method for rapidly analyzing aroma components of kirschwasser, which belongs to the technical field of analysis and detection. The method comprises the steps of extracting the aroma components of the kirschwasser; detecting and analyzing the acquired aroma components in the kirschwasser by utilizing a gas chromatography and mass spectrometry technology, and qualitatively and quantitatively analyzing the aroma components; sniffing the kirschwasser by utilizing a sensory evaluation method, and sniffing and describing the kirschwasser by selecting six sensory attributes (fruity flavor, flower flavor, fermented flavor, acid flavor, wooden flavor and burnt sweet flavor); and studying the dependence relation between the aroma components in the kischwasser and the six sensory attributes by utilizing a multi-element statistics and analysis method. The aroma components in a kirschwasser sample are analyzed by adopting a headspace solid-phase microextraction gas chromatography-mass spectrometry technology and adopting the multi-element statistics and analysis method, the characteristic aroma components in the kirschwasser can be more intuitively reflected, the aroma components in different kirschwasser can be identified, and the applicability is wide.

Description

technical field [0001] The invention belongs to the technical field of analysis and detection, and in particular relates to a method for analyzing the aroma components of wine, in particular to a method for quickly analyzing the aroma components of cherry wine. Background technique [0002] There are many varieties of cherries, and the fruit is large, juicy, thick, good in color, high in sugar content (up to 17%), good in quality and flavor. Its skin is smooth and shiny, thin and easy to separate from the pulp. It is bright red or orange red, and the pulp is light pink. The flesh is fine and juicy, with moderate sweetness and acidity. It is a good product for brewing fruit wine. [0003] The aroma components of cherry wine are the same as other fruit wines, which are the important factors of cherry wine, and determine the flavor and typicality of cherry wine. Researchers at home and abroad have identified many substances that determine the flavor of finished cherry wine by ...

Claims

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Application Information

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IPC IPC(8): G01N30/02G01N33/14
Inventor 牛云蔚肖作兵于单马宁朱建才朱广用
Owner SHANGHAI INST OF TECH
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