Food and Fermentation Industries >

2025 , Vol. 51 >Issue 18: 360 - 368

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036801

Analysis of free and bound aroma components in red raspberry wine fermentation

  • MA Tongwei ,
  • ZHANG Bo ,
  • WANG Hongjuan ,
  • ZHANG Xiaofang ,
  • QIAN Minmin ,
  • AN Min ,
  • ZHOU Yandong ,
  • XIONG Bang ,
  • DUAN Jianling
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Gansu Key Laboratory of Viticulture and Enology/ Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070, China)
    2(Lintao Good Fruit Ecological Agricultural Science and Technology Development Co.LTD., Dingxi 730500, China)

Received date: 2023-07-17

  Revised date: 2023-08-16

  Online published: 2025-10-16

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Abstract

This study aimed to study the changes of free and bound aroma components in red raspberries during alcohol fermentation.Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the variety and content changes of free and bound aromatic compounds in raspberry wine during alcohol fermentation.61 free and bound aroma compounds were detected, including 52 free and 30 bound aroma compounds.6 main compounds existed in free and bound forms.The aroma profile and principal component analysis results showed that free aroma compounds were mainly light-flavor type in the early stage of alcohol fermentation.With the progress of alcohol fermentation, the contents of ethyl decanoate, isoamyl acetate and ethyl hexanoate, which showed fruit-odor characteristics, as well as compounds such as ethyl caprylate, ethyl heptanoate, and methyl decanoate, which exhibited floral and fruity aroma characteristics, increased significantly.The combined aroma compounds were mainly floral and fruity.This study will provide some data references and a theoretical basis for studying the flavor quality of red raspberry wine.

Key words： red raspberry; bound aroma compounds; free aroma compounds; alcohol fermentation; aroma profile; principal component analysis

Cite this article

MA Tongwei , ZHANG Bo , WANG Hongjuan , ZHANG Xiaofang , QIAN Minmin , AN Min , ZHOU Yandong , XIONG Bang , DUAN Jianling . Analysis of free and bound aroma components in red raspberry wine fermentation[J]. Food and Fermentation Industries, 2025 , 51(18) : 360 -368 . DOI: 10.13995/j.cnki.11-1802/ts.036801

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