关键词: 大叶尾张蜜柑, 挥发性风味化合物, 风味, 酿造

Abstract:

In this study, Satsuma mandarin juices with and without pomace were used to ferment wine after being
inoculated with active dry wine yeast. The volatile flavor compounds of orange wines fermented for 7, 14, 21, 28, and
35 d were analyzed by solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS). Gas
chromatography-mass spectrometry-olfactometry (GC-MS-O) was used to describe the odor properties and determine their
intensities. The results showed that 78 and 76 volatile compounds were detected in the juice wines with and without pomace,
including hydrocarbons, alcohols, aldehydes, ketones, esters, and acids. Among them, esters were the most important flavor
compounds, accounting for more than 60% of the total volatile compounds, followed by alcohols. Octanoic acid ethyl ester,
ethyl decanoate, and caproicacidethylester were the main ester compounds while phenylethyl alcohol and 1-amyl alcohol
were the main alcohols with contents of 10.72, 59.58 μg/L and 8.75, 83.17 μg/L in the 35-d fermented juices with and
without pomace. The results of GC-MS-O indicated that the presence of pomace had a significant impact on the volatile
flavor compounds of wine. Seven characteristic flavor substances were found in the wine without pomace: isopentyl formate,
ethyl caproate, D-limonene, phenylacetaldehyde, ethyl caprylate, ethyl decanoate and phenethyl alcohol, and ethyl caproate,
phenylacetaldehyde, phenethyl alcohol, ethyl caprylate, and ethyl decanoate were the characteristic flavor compounds in the
wine with pomace, accounting for more than 68.04% and 48.10%, respectively. Slight difference existed.

Key words: Satsuma mandsrin, volatile compounds, flavor, fermentation