At present, China's pomegranate and wine industries are developing rapidly, with new products emerging at a fast pace.At the same time, with the development of science and technology, various new analytical techniques are also emerging.The purpose of this study was to explore the effect of yeast species and raw material composition on the flavor compounds of hawthorn glutinous rice wine.The results showed that the response signals of the electronic nose to nitrogen oxides, methyl groups, aldehydes and ketone alcohols were generally strong.According to principal component analysis, the flavor of products fermented with Huangjiu yeast was superior to that of products fermented using fruit wine yeast.Huangjiu yeast fermentation products were high in nitrogen oxides and methyl compounds, while low in organic sulfides.The results of electronic nose detection demonstrated that the proportion of hawthorn pulp significantly affected the content of nitrogen oxides, methyl substances, aldol ketones and related substances.The results of gas chromatography ion mobility spectroscopy (GC-IMS) showed that the concentrations of volatile flavor substances in fermented products with different proportions of hawthorn pulp were significantly different.GC-IMS identified 52 volatile components in hawthorn glutinous rice wine, mainly including esters and alcohols, followed by acids, ketones, aldehydes, ethers, terpenes and pyridines.The relative odor activity value combined with orthogonal partial least squares discriminant analysis and variable importance in projection were used to screen out four key flavor compounds (VIP > 1) of hawthorn glutinous rice wine, which were isoamyl acetate, ethyl butanoate, 2-methylpropanal and terpinolene.The five compounds that significantly modify the flavor of hawthorn glutinous rice wine (VIP<1) were dimethyl trisulfide, ethyl heptanoate, 2-methylpropyl acetate-D, linalool, and cis-3-hexenyl acetate.The results of sensory analysis confirmed that when hawthorn pulp accounted for 50% of raw ingredients, the product score was higher, resulting in better aroma richness and balance.
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