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Effect of Storage Conditions on Aromatic Components of Litchi Wine

DENG Kai-ye,HUANG Xiao-hong,BAI Wei-dong   

  1. College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
  • Online:2013-06-25 Published:2013-06-17

Abstract:

Headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS)
were used to investigate how aromatic components of litchi wine could be affected by different storage conditions: ambient
temperature bottle, low temperature bottle (6-8 ℃) and stainless steel tank. The results showed that the main components
of litchi wine were octanoic acid ethyl ester, hexanoic acid ethyl ester, decanoic acid ethyl ester, 3-methyl-1-butanol acetate,
ethyl acetate, 3-methyl-1-butanol and ethyl butyrate. As compared to ambient temperature bottle storage and stainless steel tank
storage, low temperature bottle storage was more favorable for the formation retention of aromatic components in litchi wine.

Key words: gas chromatography-mass spectrometry (GC-MS), litchi wine, storage conditions, aroma component