The objective of this study was to investigate the characteristic aroma compounds in red pitaya wine. SPME-GC-MS combined with gas chromatography-olfactometry (GC-O) and odor active values (OAV) were applied. It was found that the main aroma components in home-made pitaya wine were ethyl caproate (OAV=276.45, the same as below), isoamyl acetate (103.54), ethyl octoate (50.45), isoamyl alcohol (4.32), ethyl acetate (3.50), and phenylethanol (3.36). Ethyl caproate (95.41), isoamyl acetate (41.97), diethyl succinate (19.00), ethyl acetate (12.12), ethyl caprylate (11.67), and isoamyl alcohol (4.36) were the main components in commercial pitaya wine 1. Ethyl caproate (53.80), diethyl succinate (25.08), isoamyl acetate (17.64), and ethyl acetate (16.55) were the main components in commercial pitaya wine 2.This study analyzed the characteristic aroma compounds in red pitaya wine for the first time and clarified the contribution degree of these compounds to wine flavor, which provides a theoretical basis for quality control and promotion of red pitaya wine.
LI Kai
,
WANG Jinjing
,
LI Yongxian
,
LI Qi
. Characteristic aroma components of red pitaya wine[J]. Food and Fermentation Industries, 2019
, 45(13)
: 217
-223
.
DOI: 10.13995/j.cnki.11-1802/ts.019893
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