Study on special aroma and sweet taste compositions in stem of Chimonocalamus delicatus Hsueh et Yi

doi:10.13386/j.issn1002-0306.2012.16.016

Study on special aroma and sweet taste compositions in stem of Chimonocalamus delicatus Hsueh et Yi[J]. Science and Technology of Food Industry, 2012, (16): 145-147. DOI: 10.13386/j.issn1002-0306.2012.16.016

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Study on special aroma and sweet taste compositions in stem of Chimonocalamus delicatus Hsueh et Yi

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Chimonocalamus delicatus Hsueh et Yi stem was used to be a special liquor material in China. The chemical composition of Chimonocalamus delicatus Hsueh et Yi stem were studied by GC-MS, modern separate technology and NMR. α-caryophyllene had been identified by GC-MS. Nine compounds were separated by modern separate technology and identified the structures by NMR. The compounds were glucose, fructose, galactose, sucrose, xylose, xylan, galactose acid-glucose-fructose, glucose acid and galactose acid. Speculate that α-caryophyllene miht be influence the wine smell sweet and polysaccharides made the wine taste good.

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Science and Technology of Food Industry

Study on special aroma and sweet taste compositions in stem of Chimonocalamus delicatus Hsueh et Yi

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