Study on the Aromatic Components of Green Plum Wine by HS-SPME-GC-MS

In order to better blend green plum wine and study aromatic components of green plum wine, a qualitative analysis on aromatic components of soaked base liquor, green plum soaked wine, green plum juice, and fermented wine of green plum juice by Head Space Solid-phase Microextraction (HS-SPME) and Gas Chromatograph Mass Spectrometer (GC-MS) was studied in this paper. Experiment results indicated that 14,32,17,and 46 kinds of aromatic components were identified respectively from four samples. Different aromatic components determined the special flavor and taste of green plum wine. Unique aromatic components generated in soaking process include benzaldehyde, 1-butanol, 2-methyl-, S-(-), benzoic acid ethyl ester, and 5-(hydroxymethyl). Special aromatic components in green plum juice were furfural, phenylethyl alcohol, and benzyl alcohol. The aromatic components in fermented wine of green plum juice mainly included phenylethyl alcohol (6.941%, relative content of peak area, same below), 1-butanol, 3-methyl- (6.940%), octanoic acid, ethyl ester (3.734%), decanoic acid, ethyl ester (2.590%), hexanoic acid, ethyl ester (2.479%), ethyl 9-decenoate (2.080%), and 5-hydroxymethyl (1.756%). This study was expected to provide scientific basis and data reference for quality improvement of green plum wine.


Subject(s):
Issue Date:
2016-01
Publication Type:
Journal Article
PURL Identifier:
http://purl.umn.edu/241306
Published in:
Asian Agricultural Research, Volume 08, Issue 01
Page range:
67-71
Total Pages:
5




 Record created 2017-04-01, last modified 2018-01-23

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