The aroma components of Muscat Hamburg wines fermented by traditional method and carbonic maceration method were analyzed by headspace solid-phase micro extraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) technology. 54 kinds of aroma components were detected in Muscat Hamburg wines, which included 9 kinds of terpenes, 30 kinds of esters, 9 kinds of alcohols, 4 kinds of ketones, 1 kind of fatty acid and 1 kind of arene. The difference could be found in total contents of aroma components among wine samples. Alcohols and esters were two of the most abundant kinds of aroma components. Principal component analysis revealed that wine samples could be gathered and divided into two types. Moreover, ethyl propionate, propyl acetate, methyl salicylate, citronellyl acetate, dibutyl phthalate, 3-methyl-1-butanol, 1-hexanol, 2-phenylethanol, 1-decanol and styrene were closely related to treated group (wines obtained by carbonic maceration method )，and their contents were high in treated group. Meanwhile, ethyl acetate, ethyl isobutyrate, heptyl acetate, diethyl succinate, ethyl trans-4-decenoate, ethyl hexadecanoate, isobutanol, 2-methyl-1-butanol,1-heptanol, 2-nonanone and 2-undecanone were closely related to control group (wines obtained by traditional method)，and their contents were high in control group. Odor activity value was used to find the key odorants. Results showed that linalool, rose oxide, citronellol, geraniol, ethyl acetate, ethyl butyrate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, 3-methyl-1-butanol, 2-phenylethanol, β-damascenone, 6-methyl-5-hepten-2-one and octanoic acid were key odorants in treated group. There was one more kind of key odorants in control group compared with treated group.
LI Kai et al
. Comparison of aroma components among Muscat Hamburg wines obtained by carbonic maceration method and traditional method[J]. Food and Fermentation Industries, 2018
, 44(4)
: 204
-211
.
DOI: 10.13995/j.cnki.11-1802/ts.015474
