Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS
In this study, longan fruit wine was prepared by using longan as raw material and three Saccharomyces cerevisiae (LABA, CRI, L-EL) as fermentation strains. The aroma components of longan fruit wine were analyzed by headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-G...
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Editorial Department of China Brewing
2024-04-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-4-258.pdf |
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| author | XU Jia, LI Jiajun, ZHU Wenhai, PENG Xuan, LIANG Libao, FU Li |
| author_facet | XU Jia, LI Jiajun, ZHU Wenhai, PENG Xuan, LIANG Libao, FU Li |
| author_sort | XU Jia, LI Jiajun, ZHU Wenhai, PENG Xuan, LIANG Libao, FU Li |
| collection | DOAJ |
| description | In this study, longan fruit wine was prepared by using longan as raw material and three Saccharomyces cerevisiae (LABA, CRI, L-EL) as fermentation strains. The aroma components of longan fruit wine were analyzed by headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) method, and the contribution of each aroma component to the overall flavor of longan fruit wine was evaluated by combining relative odor activity value (ROAV) to identify key aroma components. The results showed that 58 kinds of volatile flavor compounds were detected in longan fruit wine brewed by 3 kinds of S. cerevisiae, including 19 esters, 8 alcohols, 7 aldehydes, 2 alkenes, 4 acids, 3 ethers, 5 phenols, 6 aldehydes and ketones and 4 furans. There were 43 kinds of volatile flavor substances in fruit wine fermented by CRI yeast, the highest ester content (1.54 g/L), and 7 key aroma components (ROAV≥1), namely ethyl butyrate, ethyl caproate, ethyl enanthate, ethyl caprylate, methyl salicylate, diethyl succinate and ethyl phenylacetate. Therefore, yeast CRI is suitable for brewing longan fruit wine. |
| format | Article |
| id | doaj-art-d98cf953ff954e1e971ebeefcb73a941 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-04-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-d98cf953ff954e1e971ebeefcb73a9412025-08-20T02:55:06ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-04-0143425826310.11882/j.issn.0254-5071.2024.04.039Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MSXU Jia, LI Jiajun, ZHU Wenhai, PENG Xuan, LIANG Libao, FU Li01. Department of Food Testing, Luohe Vocational College of Food, Luohe 462000, China; ;2. School of Life Science and Food Engineering, Hanshan Normal University, Chaozhou 521041, ChinaIn this study, longan fruit wine was prepared by using longan as raw material and three Saccharomyces cerevisiae (LABA, CRI, L-EL) as fermentation strains. The aroma components of longan fruit wine were analyzed by headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) method, and the contribution of each aroma component to the overall flavor of longan fruit wine was evaluated by combining relative odor activity value (ROAV) to identify key aroma components. The results showed that 58 kinds of volatile flavor compounds were detected in longan fruit wine brewed by 3 kinds of S. cerevisiae, including 19 esters, 8 alcohols, 7 aldehydes, 2 alkenes, 4 acids, 3 ethers, 5 phenols, 6 aldehydes and ketones and 4 furans. There were 43 kinds of volatile flavor substances in fruit wine fermented by CRI yeast, the highest ester content (1.54 g/L), and 7 key aroma components (ROAV≥1), namely ethyl butyrate, ethyl caproate, ethyl enanthate, ethyl caprylate, methyl salicylate, diethyl succinate and ethyl phenylacetate. Therefore, yeast CRI is suitable for brewing longan fruit wine.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-4-258.pdfheadspace solid phase microextraction-gas chromatography-mass spectrometry|saccharomyces cerevisiae|longan fruit wine|aroma component |
| spellingShingle | XU Jia, LI Jiajun, ZHU Wenhai, PENG Xuan, LIANG Libao, FU Li Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS Zhongguo niangzao headspace solid phase microextraction-gas chromatography-mass spectrometry|saccharomyces cerevisiae|longan fruit wine|aroma component |
| title | Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS |
| title_full | Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS |
| title_fullStr | Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS |
| title_full_unstemmed | Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS |
| title_short | Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS |
| title_sort | analysis of aroma components in different longan fruit wines based on hs spme gc ms |
| topic | headspace solid phase microextraction-gas chromatography-mass spectrometry|saccharomyces cerevisiae|longan fruit wine|aroma component |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-4-258.pdf |
| work_keys_str_mv | AT xujialijiajunzhuwenhaipengxuanlianglibaofuli analysisofaromacomponentsindifferentlonganfruitwinesbasedonhsspmegcms |