科研之友
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摘要
The volatile compounds of mango wine were isolated by continuous solvent extraction and analysed by GC-FID and GC-MS A total of 102 volatile constituents were identified and quantified The mango wine accounted for about 9 mg/l of volatile compounds which included 40 esters 15 alcohols 12 terpenes 8 acids 6 aldehydes and ketones 4 lactones 2 phenols 2 furans and 13 miscellaneous compounds Isopentanol and 2-phenylethanol were the major constituents A tentative study to estimate the contribution of the identified compounds to the aroma of t
- 出版日期2011-4-14
