Analysis of Key Aroma Compounds in Fermented Goji Berry Wine

被引：0
|
作者：
Liu Y. [1 ,2 ]
Li J. [1 ]
Gu P. [1 ]
Li R. [1 ]
Zhu B. [1 ]
Zhang B. [1 ]
机构：
[1] Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing
[2] College of Bioengineering, Beijing Polytechnic, Beijing
来源：
Shipin Kexue/Food Science | 2024年 / 45卷 / 05期
关键词：
aroma compounds; aroma reconstitution; gas chromatography-mass spectrometry-olfactometry; gas chromatography-orbitrap-mass spectrometry; goji berry wine;
D O I：
10.7506/spkx1002-6630-20230602-016
中图分类号：
学科分类号：
摘要：
The volatile aroma compounds of wine fermented from goji berries were evaluated by liquid-liquid extraction-solvent-assisted evaporation-gas chromatography-mass spectrometry-olfactometry (LLE-SAFE-GC-MS-O) combined with GC-quadrupole-MS (GC-qMS) and GC-Orbitrap-MS. The key aroma compounds were identified by aroma reconstitution and quantitative descriptive sensory analysis. The results showed that ethyl esters (ethyl cinnamate, ethyl acetate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl hexanoate, ethyl lactate, ethyl octanoate, and ethyl decanoate), other esters (isoamyl acetate and isoamyl lactate), C13-norisoprenoids (β-damascenone and β-ionone), volatile phenols (4-ethylguaiacol, eugenol, 2,4-di-t-butylphenol), alcohols (1-octen-3-ol, benzyl alcohol, phenylethyl alcohol and isopentyl alcohol) and other compounds (naphthalene, methionol, octanoic acid and 2-acetylpyrrole) contributed the major aroma attributes of goji berry wine. This finding will help to enrich and improve the theoretical basis of the aroma of goji berry wine and lay the foundation for aroma enhancement and quality improvement of goji berry wine. © 2024 Chinese Chamber of Commerce. All rights reserved.
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页码：126 / 136
页数：10
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