The migration and change law of volatile flavor components of Daqingpi pomegranate wine were analyzed by GC-IMS technology, principal component anaglysis (PCA) and fingerprint similarity analysis. The results showed that 36 kinds of compounds were identified. The aldehyde components such as heptanaldehyde, nonanal and hexanal disappeared, and the content of ethyl acetate, ethanol, 3-methyl-1-butanol and 2-methyl-1-propanol were significantly increased after fermentation. The volatile substances of pomegranate wine fermented for 20 days or one year were basically same, in which isobutyl acetate, isoamyl acetate and butyl acetate decreased, and the content of ethyl butyrate and ethyl caproate were significantly increased with aging. It indicated that the flavor components of pomegranate wine were mainly produced during alcoholic fermentation. The results provide a scientific basis for the improvement of the brewing process of pomegranate fruit wine.
ZHANG Busheng
,
GAO Xing
,
YAN Xin
,
CUI Danyao
,
LYU Xiaotong
,
LIN Liangcai
,
ZHANG Cuiying
. Changes of volatile flavor components during brewing of pomegranate wine based on GC-IMS[J]. Food and Fermentation Industries, 2022
, 48(7)
: 252
-257
.
DOI: 10.13995/j.cnki.11-1802/ts.028433
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