Analysis of aroma compounds of pitaya fruit wine

1st International Global on Renewable Energy and Development

Gong, Xiao^1 ; Ma, Lina^2 ; Li, Liuji^3 ; Yuan, Yuan^1 ; Peng, Shaodan^1 ; Lin, Mao^4

Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, China^1

College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China^2

School of Chemistry and Chemical Engineering, Lingnan Normal University, Zhanjiang, China^3

Guizhou Institute of Intergrated Agricultural Development, Guizhou Academy of Agricultural Science, Guiyang, China^4

关键词: Aroma components;    Aroma compounds;    Decanoic acid;    Ethyl esters;    Gas chromatography-mass spectrometry;    Octanoic acids;    Volatile components;    Volatile substances;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/100/1/012125/pdf
DOI  :  10.1088/1755-1315/100/1/012125

来源: IOP

【 摘 要 】

In order to analyze the volatile components in red pitaya fruit wine, the study using headspace solid phase microextractionand gas chromatography-mass spectrometry technology of pitaya fruit juice and wine aroma composition analysis comparison. Results showed that 55 volatile components were detected in red pitaya fruit wine, including 12 kinds of alcohol (18.16%), 18 kinds of esters (66.17%), 7 kinds of acids (5.94%), 11 kinds of alkanes (4.32%), one kind of aldehyde (0.09%), 2 kinds of olefins (0.09%) and 3 kinds of other volatile substances (0.23%). Relative contents among them bigger have 11 species, such as decanoic acid, ethyl ester (22.92%), respectively, diisoamylene (20.75%), octanoic acid, ethyl ester (17.73%), etc. The red pitaya fruit wine contained a lot of aroma components, which offer the products special aroma like brandy, rose and fruit.