1、26 5 jP adPYP dYP b PV : Pa a bt YP1P?(Linalool)a?(Ncrol)aP=?(Geraniol)aP?( Citronello)aR ?(A-Terpineol)a?(Farnesol)a(Limoncne)aI( Myrecne)aQ( Furanic oxide A,B,C, D)20R ,Rc 1j3 mgcL- 13, 4, 7, 8 .K ?CB3, 7-=J-1, 5, 7-3-?, x P 8bd PYP 7a i,9i v R , c 0. 1j0.3 mgcL- 1, P?P=?(sY100 LgcL- 1132 LgcL- 1)
2、K,y7K YPbdYP 1)a) aShi-razaMonastrellaTempranillo,1YP ?a ,t9 V ? Tib P $T L9Rc ,dYP 503, 5, 8, 9bT LYP 3o(Shikimic acid biosythetic pathway)l 1998-03-055 SEp V “, 950706Te : , 3,1966 M 3, =,p V , YPB a6, $= 9R, $T L| A -8T L,t dYP s ,7 P 5 6, 9, 10b $T LYPsTT T6, 11bYP iT L 1“ M, j $ “9F(V18j23Bx),
3、?R(PVT) ?R( FVT)c A9F,22j25Bx ?R AM; rKYP ic i M, +KYP ic 22%j23%, 717%, j23%3, 11b $YP,1 , #a?a) av V ) 1YPs16b$YP n5 $ P -8 db,) $ , Sefton) _v 8 L B 4 ; Q, ?a?, s ) a?Hqa) n Y, j $ -) P?aP ? i; SVTa a D9 ?BtP12bYP ac a $# WMT %“ $2 b $ #7c +x X H,5 y:P , (Catawa)b: y Taa(P ,7 R P ;Macabeo ,“ r -A
4、 , |“ Freonll! 8“ bNE J , asma? b11, 15bY |E aa 4 |,ZEeL, Tb E(Purge and trap) %8 4( Tenax G C)4 Fs, ,F |$ Fs ,NE a“ P17b3. 2s V $4 | YPY B8,Bc s, -as E, | 44 |a a k4 M,V7r4Bs “b60 M 7 S P M E, A a R %5av d %5?Z,X $YPs V9s m b ET M E ,BS =9 2, 17b3. 3skM E LC YP a, , 1S“#X = 1,y7 v K; 6,?C ? , / ( a
5、a,aH v ) Pb - -9 “d;8 s/ , 2 as r qa #kY ? 14 H, +, V$bBZE P B+k# ?L.$, ? ,b4. 4 $ MY S= 5bKwan18 MY/|Ps “ ,TA U 1-?X ?| ES S1 v uY 7 , (2) sa Mza l“ aN ZE K,sv +Ps#aR iS, PC 9CMsT; (3) - -9 “d y oX _ $ ,7 “ - $ $Ps o C;(4)FsVC B8T, N s E92 bt5 S/#ZEa m % b ID1 . $ .:S M, 19922aI. -. J S, 1995, 16(1
6、0): 24j283Marais J. Terpeneconcentrations and wine quality of Vitis vinifera L. Cv. Gewurztraminer as affected by grapema-turity and cellar practiees, Vitis, 1987, 26: 231j2454Sefton M A, Francis I L, Williams P J. The volatile composition of chardonnay juices:A study by flavour precursoranalysis. A
7、m J Enol Vitic, 1993,44(4): 359j3695Francis I leigh, Sefton Mark, William Partrick J. Sensory descriptive analysis of the aroma of hydrolysed precursorfractions from semillon, chardonnay and sauvignon blanc grape juice. J Sci Food Agric, 1992, 59: 511j520108 jv26 6Gomez E, Martinez A, Laencina J. Lo
8、calization of free and bound aromatic compounds among skin, juice and pulpfraction of some grape varieties. Vitis, 1994, 33: 1j47Chisholm M ary G, Guiher Leise A, Vonah Therese M. Comparison of some French-American hybrid wines withwhite Riesling using gas chromatography-olfcectometry.Am J Enol Viti
9、c, 1994, 45(2): 201j2128Waldmann D, Winterhalter P. Identification of a novel vitispirane precursor in Riesling wine. Vitis, 1992, 31: 169j1749Gholami M. Biosynthesis of flavour compounds in muscat cordor blano grape berries, Australian Journal of Grapeand Wine Research, 1995(1): 19j2410Park S K, Mo
10、rrison J C. Distribution of free and glycosidically bound monoterpenes in the skin and mesocarp ofmuscat of Alexandria grape during development. J of Agriculturaland Food Chmistry, 1991, 39(3): 514j51811Cravero M C. Terpernic and phenolic composition of aromatic grapes with coloured berries. Bulleti
11、n Del O I V. ,1995, 550: 771j77212Schmidt J O, NobleA C. Investigation of the effect of skin contact time on wine flavour. Am J Enol Vitic, 1983, 34(3): 135j13913Baumes Raymond. Identification and determination of volatile constituents in wines from different vine cultivar. JSciFood Agric, 1986, 37:
12、 927j93414Cristina De lapresa-Dwens, Rosa M lamuela-raventos, Susama Buxaneras. Differentiation and grouping character-istics of varietal grape musts from peneolis region (1). Am J Enol Vitic, 1995, 46(3): 283j29115Marais J. Sauvignon blane cultivar aroma-review. South African J for Enology and Viti
13、culture, 1994, 15: 41j4516Simpson R F, Miller G C. Aroma compsition of chardonnay wine. Vitis, 1984, 23: 143j15817Forina M, Armamino C. M ultivariate data analysis as a discriminating method of the origin of wine. Vitis, 1986,25: 189j20118Kwan Wing-on, KowalskiBruceR. Pattern recognition analysis of
14、 gas chromatographic data-geographicclassifica-tion of wines of vitis vinifera cv. pinot noir from France and the United States. J AgricFood Chem, 1980, 28: 356j35919Bitteur S B, Carbonic anaerobiosis of muscat grapes. changes in the profiles of free and bound volatiles. Am JEnol VItic, 1992, 43(1):
15、 41j4720Miranda-lopezr. Identification of additional ordor-active compound in pinot nior wines. Am J Enol 3 Department of Horticulture, NorthwesternAgricultural University, Yangling, Shaanxi 712100)(2 Horticultural Institute, Ningxia Academy of Agricultural Sciences, Yinchuan, Ningxia 750002)AbstractThis paper reviews the composition,source,analytical method and usageof the aroma components in grape and wine.Key wordsgrape,wine,aroma components1095 : : $ $YPZ
