Analysis of Aroma-active Components in Purple Potato Wine during Fermentation

doi:10.7506/spkx1002-6630-201212049

Abstract

Abstract: The aroma-active components of purple potato wine were extracted by solid-phase microextraction (SPME) and identified by gas chromatography-mass spectrometry (GC-MS) and computer retrieval. Moreover, the changes of alcohol degree, anthocyanins, chromatic aberration, pH, soluble solid content were tracked during the whole fermentation of purple potato wine. Fifty-seven aroma-active components were identified from purple potato wine, accounting for 97.13% of the total peak area. The major aroma-active compounds were isobutanol, isoamylol, octylic acid ethyl ester, and phenyl ethanol. Alcohol degree and volatile acid content exhibited a gradually increasing trend, while anthocyanins, soluble solid content and chromatic aberration tended to gradually decrease. Little change in pH was observed during the entire fermentation process.

Key words: purple potato wine, fermentation, aroma-active compounds, chemical composition, gas chromatography-mass spectrometry (GC-MS), solid-phase microextraction

CLC Number:

TS262.7

YANG Ya-li，SHEN Hai-liang，KAN Jian-quan. Analysis of Aroma-active Components in Purple Potato Wine during Fermentation[J]. FOOD SCIENCE, 2012, 33(12): 242-246.

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Analysis of Aroma-active Components in Purple Potato Wine during Fermentation

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