MAJOR VOLATILE COMPONENTS OF AURORE WINE: A GAS CHROMATOGRAPHIC‐MASS SPECTROMETRIC ANALYSIS COMBINING CHEMICAL IONIZATION AND ELECTRON IMPACT IONIZATION

摘要

ABSTRACTA gas chromatographic‐mass spectrometric study of volatiles in the total extract of wine fromVitis viniferavar. Aurore using both chemical ionization and electron ionization for ion product allowed identification of 26 components, six of which had not been previously reported in wines: 2‐heptanol, ethyl 4‐hydroxypentanoate, ethyl 4‐phenyl‐3‐butenoate, 2‐hydroxypropyl butanoate, N‐butylacetamide and diethyl 2