Analysis of Nutritional Composition and Aroma Compounds of Potato Rice Wine
Potato rice wine were brewed from different proportions of fresh potatoes and glutinous rice, which nutritional compositions were determined, and the volatile aroma compounds were analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry, to study the influence of fresh potato on nutritional compositions and aroma compounds of rice wine. The results showed that rice wine added with fresh potato, which greatly increased dietary fiber, vitamin C increased from 0 to 3.95 mg/100 g, alcohol raised from 0.64% to 3.34%, reduced sugar acid ratio and total amount of amino acids, but the amount of tryptophan was increased, and optimized the amino acid composition ratio of rice wine. A total of 61 aroma compounds were identified in all wine samples, the main aroma compounds were isoamylol, isobutanol, phenylethyl alcohol, hexanol, ethyl palmitate, isoamyl acetate, ethyl caprylate, acetic acid, hexanal, acetoin, β-caryophyllene, and 2-amylfuran. The kinds and relative contents of alcohols and esters in potato rice wine accounted for over 67% and 80%, respectively. The highest relative content was isoamylol and phenylethyl alcohol in 0～50% and 75% potato rice wine, respectively. Principal component analysis (PCA) indicated that add or not and content of potato had a great influence on the kind and relative content of aroma compounds. In general, proper addition of fresh potato (25%～50%) could help rice wine to balance nutritional compositions, improve taste and enrich aroma compounds.
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