Volatile flavour components of mandarin wine obtained from Clementines (Citrus reticula Blanco) extracted by solid-phase microextraction

摘要

The volatile flavour constituents of mandarin wine obtained from Clementine (Citrus reticula Blanco) were analysed by headspace solid-phase microextraction (HS-SPME) and immersion solid-phase microextraction (Im-SPME) coupled to GC-MS.A total of 19 volatiles,including eight esters,four higher alcohols,three monoterpenes and four furfural compounds,were identified in wine.The HS-SPME technique showed a higher sensitivity than Im-SPME.The major constituents found in wine volatiles using HS-SPME were ethyl octanoate,ethyl decanoate,isoamyl alcohol,ethyl hexanoate and isoamyl acetate,respectively.