FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (12): 232-236.doi: 10.7506/spkx1002-6630-20180302-026

• Composition Analysis • Previous Articles     Next Articles

Aroma Characteristics and Volatile Components of Liquor from Fermented Guanxi Honey Pomelo (Citrus grandis (L.) Osbeck) Juice

LI Rui1, NI Hui1,2,3, LI Ting1, ZHANG Ting1, LI Lijun1,2,3, YANG Yuanfan1,2,3, LI Qingbiao1,2,3,*   

  1. 1. College of Food and Biology Engineering, Jimei University, Xiamen 361021, China; 2. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Jimei University, Xiamen 361021, China; 3. Research Center of Food Biotechnology of Xiamen, Xiamen 361021, China
  • Online:2019-06-25 Published:2019-06-28

Abstract: This study was aimed to analyze the main volatile compounds and aroma profiles of a liquor made from the juice of Guanxi honey pomelo (Citrus grandix). The volatiles were analyzed by 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). In addition, the aroma profile was measured using sensory evaluation. A total of 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). Sensory evaluation showed that fruity and citrus-like notes were the main odors 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 an experimental basis for future studies on the aroma of wine and liquor products made from pomelo and other citrus fruits.

Key words: pomelo juice, liquor, gas chromatography-mass spectrometry (GC-MS), olfactory, aroma, volatile components

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