Study on the preparation of p-phenyl ethyl alcohol β-苯乙醇的合成研究
A method for determining the volatile components in yellow rice wine was studied. Total of 42 volatile components were identified with GC/ MS. Isoamyl alcohol, ethyl lactate and phenyl ethyl alcohol were quantitatively analyzed. 研究了黄酒香气成分的分析方法,通过GC/MS共鉴定到42种香气成分,对其中异戊醇、乳酸乙酯、β-苯乙醇进行定量分析。