In order to evaluate the aroma profile characteristics in various fruit wines, volatile compounds in six kinds of wines were examined by gas chromatogram with hydrogen flame ionization detection (GC-FID), headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose). The results showed the contents of isoamyl alcohol, active amyl alcohol and β-phenylethanol were the highest while the ethyl acetate content was the lowest in wild cherry plum wine. The contents of n-propanol, 2, 3-butanediol, ethyl decanoate and acetic acid were the highest in papaya wine. 3-Hydroxy-2-butanone content was the highest in wild cherry plum wine whereas the lowest in hawthorn wine and sweet orange wine. 94 volatile compounds determined by GC-MS mainly consisted of 23 alcohols, 43 esters, 10 aldehydes and ketones, eight aicds, two phenols, five aromatic hydrocarbons and three alkanes. 34, 44, 45, 45, 33 and 47 volatile compounds were detectable in various wines fermented with hawthorn, papaya, pineapple, sweet orange, fig and wild cherry plum, respectively. Phenols and alkanes were not detectable in hawthorn wine, papaya wine and fig wine. The difference among volatile compounds could be well identified by E-nose. The sensor signed W5S has the strongest ability to distinguish the wine aroma. In addition, the taste of pineapple wine and wild cherry wine was more comfortable, the flavor was more joyful, and the sensory scores were the highest.
XU Kang
,
LU Yao
,
SONG Ying-hui
,
ZHANG Zhao-quan
,
GUO Meng-meng
. Evaluation of aroma characteristic in various fruit wines by GC-FID,HS-SPME-GC-MS and electronic nose[J]. Food and Fermentation Industries, 2018
, 44(12)
: 229
-236
.
DOI: 10.13995/j.cnki.11-1802/ts.017964
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