GC-MS analysis of aroma components in fermented Coix seed wine
The aromatic components in Coix seed wines fermented with saccharomyces cerevisiae 1394 were analyzed by the method of headspace solid-phase microextraction(HS-SPME) coupled to GC-MS.The results showed that 50 aromatic compounds were identified totally.These compounds includes 17 kinds of esters(60.32%) ,3 kinds of acids(3.06%) ,4 kinds of alcohols(6.66%) and 2 kinds of phenols(10.39%) .The main aromatic compounds were octylic acid ethyl ester,decanoic acid ethyl ester,Hex-4-enoic acid ethyl ester,butylated hydroxytoluene and 1-Butanol-3-methyl,with relative contents of 29.54%,10.38%,9.25%,9.28% and 4.05% respectively.The butylated hydroxytoluene is a kind of anti-oxidation agent,which has the function of preventing cardiovascular disease,cancer and others.