Changes of aroma components of pineapple wine during fermentation with ADT strain

International Conference on Manufacturing Technology, Materials and Chemical Engineering

机械制造;材料科学;化学工业

Jiang, Y.C.^1,2 ; Ma, L.N.^1,2 ; Yuan, Y.^2 ; Gong, X.^1 ; Lin, L.L.^1

School of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei

430000, China^1

Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, Guangdong

524001, China^2

关键词: Aroma components;    Fermentation process;    Gas chromatography-mass spectrometry;    Head-space solid-phase microextraction;    Hexadecanoic acid;    Octanoic acids;    Pineapple juice;    Volatile compounds;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/392/5/052004/pdf
DOI  :  10.1088/1757-899X/392/5/052004

学科分类：材料科学（综合）

来源: IOP

【 摘 要 】

In order to analyze the changes of volatile organic compounds produced by pineapple juice under the action of ADT yeast, the fermented wine was analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry. The results showed that a total of 37 volatile compounds were detected by GC-MS in the wine fermented, including 24 kinds of esters, 8 kinds of alcohols and 5 kinds of acids, among which decanoic acid, ethyl ester, hexadecanoic acid, ethyl ester, acetic acid, 2-phenylethyl ester, 3-methylbutyl ester, phenylethyl alcohol and octanoic acid, which are the main flavors of pineapple wine, are produced in the fermentation process and are always present. Octanoic acid, ethyl ester, 1-Butanol, acetic acid, 2-phenylethyl ester, hexanoic acid, ethyl ester, acetic acid, 2-methylpropyl ester and decanoic acid and ethyl ester have a significant increase in the fermentation process. Among them, 1-Butanol, 3-(Methylthio) propyl acetate has a pleasant banana odor, 8 kinds of alcohols were detected, and phenylethyl alcohol was the main alcohol in the fermentation process, has a pleasant jasmine and rose aroma. A total of six acids were detected, octanoic acid and hexanoic acid content are higher in the fermentation.