characteristics of the aroma and volatile components of Guanxi honey pomelo liquor

Abstract

Abstract: This study was aimed to analyze the main volatile compounds and aroma profiles of the liquor that was made from Guanxi honey pomelo (Citrus grandix) juice. Brewing liquor is more bitter than distillation liquor. So we choose distillation liquor to study. To fulfill this aim, headspace solid phase micro-extraction (HP-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-flame ionization detector-olfactory (GC-FID-O) were used to analyze the volatiles. As the result, 40 volatile components, including 8 alcohols, 14 esters, 10 terpenes and 8 others were identified from the liquor. The quantitative analysis showed that the main volatile components were ethyl caprate (744.73 μg/L), ethyl caproate (524.74 μg/L) and ethyl laurate (193.42 μg/L), respectively. Sensory evaluation showed fruit and citrus notes were the main odours of the liquor. The GC-Olfactory analysis indicated that d-limonene, ethyl valerate and ethyl caproate were the main aroma-active components. These results provide a experimental reference for future in-depth researches on the aroma of wine and liquor products from pomelo and other citrus fruits.

Key words: Pomelo juice, Liquor, Gas chromatography-mass spectrometry (GC-MS), Olfactory, aroma, volatile components

CLC Number:

TS207.3

Rui LI. characteristics of the aroma and volatile components of Guanxi honey pomelo liquor[J]. FOOD SCIENCE, 0, (): 0-0.

References

[1]SUN H, NI H, YANG Y F, et al.Investigation of sunlight-induced deterioration of aroma of pummelo (citrus maxima) essential oil[J].Journal of Agricultural and Food Chemistry, 2014, 62(49):11818-11830 [2]李睿晓.柚子酒的微生物脱苦技术研究[D]. 重庆: 西南大学, 2010: 47-48. [3]游玉明.柚子果酒快速陈酿技术的研究[D]. 重庆: 西南大学, 2009: 59-60. [4]牛云蔚.樱桃酒的特征风味及品质调控研究[D]. 无锡: 江南大学, 2012: 2-29. [5]SUN B G.Flavouring technology[M]. Chemical Industry Press, 2013:59-63. [6]NGUYEN H, CAMPI E M, JACKSON W R, et al.Effect of oxidative deterioration on flavour and aroma components of lemon oil[J].Food Chemistry, 2009, 112(1):388-393 [7]NI H, HONG P, JI H F, et al.Comparative analyses of aromas of fresh,naringinase-treated and resin-absorbed juices of pummelo by GC-MS and sensory evaluation[J].Flavour and Fragrance Journal, 2015, 30(3):245-253 [8]FAN W, QIAN M C.Characterization of aroma compounds of chinese “Wuliangye” and “Jiannanchun” liquors by aroma extract dilution analysis[J].Journal of Agricultural and Food Chemistry, 2006, 54(7):2695-2704 [9]GROSCH W.Evaluation of the key odorants of foods by dilution experiments,aroma models and omission[J].Chemical Senses, 2001, 26(5):533-545 [10]邓星星, 江英, 马越, 等.无花果及其果酒挥发性成分的研究[J].中国酿造, 2016, 35(03):98-103 [11]NIU Y W, YAO Z M, XIAO Q.Characterization of the key aroma compounds in different light aroma type[J].Food Chemistry, 2017, 233(10):204-215 [12]XIAO Z B, WU Q Y, NIU Y W, et al.Characterization of the key aroma compounds in five varieties of mandarins by Gas Chromatography-Olfactometry,odor activity values,aroma recombination,and omission analysis[J].Journal of Agricultural and Food Chemistry, 2017, 65(38):8392-8401 [13]LIU C H, CHENG Y J, ZHANG H Y, et al.Volatile constituents of wild citrus Mangshanyegan (citrus nobilis lauriro) peel oil[J].Journal of Agricultural and Food Chemistry, 2012, 60(10):2617-2628 [14]TERRY A, HEINRICH A.(2004) [2018-02-10]. Flavour net. http://www.flavornet.org/flavornet.html.[J]., 2004, :- [15]刘廷竹, 黄明泉, 邹青青, 等.与-结合分析竹荪牛肉香精中的挥发性成分[J].食品科学, 2016, 37(02):92-98 [16]靳巧丽.速溶乌龙茶粉加工过程中挥发性成分变化研究[D]. 厦门: 集美大学, 2015: 22-30. [17]柯苑.金门高粱酒香气成分分析[D]. 厦门: 集美大学, 2016: 17-20. [18]JORDáN M J, MARGARíA C A, SHAW P E, et al.Volatile components and aroma active compounds in aqueous essence and fresh pink guava fruit puree (psidium guajava L) by GC-MS and multidimensional GCGC-O[J].Journal of Agricultural and Food Chemistry, 2003, 51(5):1421-1426 [19]ANSORENA D, GIMENO O, ASTIASARáN I, et al.Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona[J]. 2001, 34(1): 67-75. DOI: 10.1016/S0963-9969(00)00133-2.[J].Food Research International, 2001, 34(1):67-75 [20]LIN J, ZHANG P, PAN Z Q, et al.Discrimination of oolong tea (Camellia sinensis) varieties based on feature extraction and selection from aromatic profiles analysed by HS-SPMEGC-MS[J].Food Chemistry, 2013, 141(24):259-265 [21]李源栋, 段焰青, 王红霞, 等.法结合保留指数分析鼠尾草油中香味成分[J].粮食与油脂, 2016, 29(3):65-68 [22]袁源, 刘洋洋, 林丽静, 等.结合保留指数法分析百香果粉的风味成分[J].食品研究与开发, 2017, 38(16):132-135 [23]ZHANG L, ZENG Z D, ZHAO C X.A comparative study of volatile components in green,oolong and black teas by using comprehensive two-dimensional gas chromatography–time-of-flight mass spectrometry and multivariate data analysis[J].Journal of Chromatography A, 2013, 32(1313):245-252 [24]孙浩, 陈峰, 倪辉, 等.制备工艺对柚皮精油产品香味特征及挥发性成分的影响[J].中国食品学报, 2014, 14(09):116-124 [25]申明月, 刘玲玲, 聂少平, 等.顶空-气相色谱-四极杆质谱结合保留指数法测定普洱茶香气成分[J].食品科学, 2014, 35(06):103-106 [26]ZHANG M X, LI L B, WU Z W, et al.Volatile composition in two pummelo cultivars (citrus grandis Losbeck) from different cultivation regions in China[J].Molecules, 2017, 22(5):716-720 [27]王松磊, 杨华峰, 于淑娟, 等.不同品种甘蔗汁酿造的银朗姆酒中杂醇油含量测定[J].食品科学, 2014, 35(02):137-140 [28]夏新中, 张道明, 刘连生.纽荷尔脐橙皮挥发油的-分析[J].湖北农业科学, 2013, 52(08):1924-1926 [29]DHARMAWAN J, KASAPIS S, CURRAN P.Characterization of volatile compounds in selected citrus fruits from AsiaPart I: freshly-squeezed juice[J].Flavour and Fragrance Journal, 2007, 42(22):228-232 [30]KRAUJALYT V, PELVAN E, ALASALVAR C.Volatile compounds and sensory characteristics of various instant teas produced from black tea[J].Food Chemistry, 2016, 194(5):864-872