@article{MA:241306,
      recid = {241306},
      author = {MA, Yingying and WU, Hechuan and LIU, Qingbin and WANG,  Lingyun and DOU, Xiao and YANG, Lin and YANG, Jiangang},
      title = {Study on the Aromatic Components of Green Plum Wine by  HS-SPME-GC-MS},
      journal = {Asian Agricultural Research},
      address = {2016-01},
      number = {1812-2016-144548},
      pages = {5},
      year = {2016},
      abstract = {In order to better blend green plum wine and study  aromatic components of green plum wine, a qualitative  analysis on aromatic components of soaked base liquor,  green plum soaked wine, green plum juice, and fermented  wine of green plum juice by Head Space Solid-phase  Microextraction (HS-SPME) and Gas Chromatograph Mass  Spectrometer (GC-MS) was studied in this paper. Experiment  results indicated that 14,32,17,and 46 kinds of aromatic  components were identified respectively from four samples.  Different aromatic components determined the special flavor  and taste of green plum wine. Unique aromatic components  generated in soaking process include benzaldehyde,  1-butanol, 2-methyl-, S-(-), benzoic acid ethyl ester, and  5-(hydroxymethyl). Special aromatic components in green  plum juice were furfural, phenylethyl alcohol, and benzyl  alcohol. The aromatic components in fermented wine of green  plum juice mainly included phenylethyl alcohol (6.941%,  relative content of peak area, same below), 1-butanol,  3-methyl- (6.940%), octanoic acid, ethyl ester (3.734%),  decanoic acid, ethyl ester (2.590%), hexanoic acid, ethyl  ester (2.479%), ethyl 9-decenoate (2.080%), and  5-hydroxymethyl (1.756%). This study was expected to  provide scientific basis and data reference for quality  improvement of green plum wine.},
      url = {http://ageconsearch.umn.edu/record/241306},
      doi = {https://doi.org/10.22004/ag.econ.241306},
}