To investigate the changes of volatile flavor compounds in litchi wine fermented by Saccharomyces bayanus, electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the volatile flavor compounds. The results obtained by electronic nose analysis showed that the volatile flavor was mainly responded in sensor of W5S (nitrogen oxides) and W2S (alcohols, aldehydes and ketones). It was found that the alcohols and aldehydes and ketones (such as ethanol, propanal, 3-hydroxyl-2-butanone etc.) determined by GC-IMS were significantly changed during fermentation, this was mutually confirmed with the results of electronic nose. In addition, the results of GC-IMS analysis also showed that the acetic acid esters, including ethyl acetate, isoamyl acetate, etc. were changed significantly. Relative odor activity value (ROAV) showed that the key aroma compounds in litchi wine were ethyl butanoate, ethyl 2-methylbutanoate, 2-methylbutanal, isoamyl acetate, ethyl hexanoate and ethyl octanoate, which together improved the richness of litchi wine flavor. Sensory evaluation score of color, aroma, taste and style for the final fermented litchi wine was 76, showing a good flavor of fruit and wine. The results suggested that the Saccharomyces bayanus has potential to be applied for the development of fermented litchi product, offering a way of improvement of the sensory characteristics of litchi wine.
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