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Analysis of aromatic components in kiwifruit wine by gas chromatography-mass spectrometry with solid phase microextraction



Analysis of aromatic components in kiwifruit wine by gas chromatography-mass spectrometry with solid phase microextraction



Journal of Northwest A and F University Natural Science Edition 35(6): 89-93



The aroma components of kiwifruit wine were analysed by gas chromatography-mass spectrometry with head space solid phase microextraction, and 82 components were identified. Seven aroma components including dibutyl phthalate (0.04%), 2-phenylethyl laurate (0.01%), hexadecanoic acid ethylester (0.75%), myristic acid ethylester (0.17%), lauric acid ethylester (1.93%), (E.E)-Farnesol (0.05%) and Trans-nerolidol (0.03%) were reported for the first time.

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Accession: 015032099

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