知识与财富的链接
采用三点选配法对邻氨基苯甲酸甲酯、邻氨基苯甲酸乙酯和N-甲基代邻氨基苯甲酸甲酯在葡萄酒中的香气阈值进行测定.结果表明,上述3种邻氨基苯甲酸酯类成分的香气阈值均在5μg/L～1 0μg/L范围之内.对173个葡萄酒样品的感官品评及检测分析表明,感官质量较高的葡萄酒中存在异香的比例较小,而感官质量较差的葡萄酒有明显异香的样品较多.尤其是感官不合格产品中,多数样品能闻到异香.本次选取的样品中检出邻氨基苯甲酸酯类成分的样品占总样品数的2.9％,邻氨基苯甲酸甲酯的检出量在0.02mg/L～10mg/L之间,邻氨基苯甲酸乙酯和N-甲基代邻氨基苯甲酸甲酯未检出.
The odor threshold value of methyl anthranilate, ethyl-o-aminobenzoate and dimethyl anthranilate in wine were studied. The threshold val- ues were in range of 5μg/L-10μg/L. 173 samples were tasted by wine taster and detected by UPLC. The ratio of samples which had special odor in coarse wine was higher than the ration of the high quality wine. Especially in substandard products, the majority had special odor. The ration of samples in which essence were detected was 2.9%. The content of methyl anthranilate in wine was between 0.02mg/L- 0.10mg/L.
