关键词: 欧李果酒, 顶空固相微萃取, 气相色谱-质谱, 香气成分

Abstract:

In this study, the aroma components of wines respectively fermented from whole fruits and pomace of Cerasus
humilis were detected by headspace-solid phase micro extraction (HS-SPME) and gas chromatography-mass spectrometry
(GC-MS), and then aroma characteristics were analyzed by the odor thresholds and relative odor activity values (ROAV) of
different aroma components. The results showed that a total of 50 and 49 aroma components were detected from Cerasus
humilis wines fermented from whole fruits and pomace, respectively, 33 components of which were common to both.
Seventeen and 16 aroma components were exclusively present in the two wines, respectively. In addition, according to their
ROAV, octanoic acid ethyl ester, β-damascenone, 3-methyl butyraldehyde, farnesol, ethyl caproate, phenylethyl acetate,
benzyl carbinyl acetate and phenethyl alcohol made a major contribution to the aroma of both wine samples. The whole
fruit wine possessed an almond-like aroma in addition to fatty and fruity aromas. The pomace wine had a fruity, floral and
sweet aroma, which was stable and long-lasting. Moreover, there was no significant difference (P > 0.05) in the relative
contents and ROAV of aroma components in the two wines. The pomace wine had the typical characteristics of wine flavor
and obvious style. The value-added utilization of Cerasus humilis fruit pomace, a by-product of the production of Cerasus
humilis juice, could bring about significant economic and societal benefits.

Key words: Cerasus humilis wine, headspace-solid phase micro extraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), aroma components