Chemical Approach to Fragrance of Wine

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概要

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• A chemical analysis for the flavor of wines is attempted by three methods, i.e., GC/MS and SPME. At first, the ability of GC/MS and ZB-WAX column are confirmed by using 4 mixed similar chemical compounds. These are clearly separated and identified by GC/MS. Secondly, some fragrances are analyzed by using SPME for absorption of volatile compounds. This kit effectively works, and it is revealed that same or similar chemical compounds are contained among different samples. This result is supposed that a discriminative compound performs as an element of an aroma.

• バイオメディカル・ファジィ・システム学会の論文

著者

• NAGAMATSU Masahiro

  Kyusyu Institute of Technology Graduate School of Life Science and System Engineering

• NAKANO Kirihiro

  Kyusyu Institute of Technology Graduate School of Life Science and System Engineering

関連論文

• Chemical Approach to Fragrance of Wine

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