Determination of Aroma Compounds of ‘Meili’ Rose Wine by Stir Bar Sorptive Extraction Gas Chromatography-Mass Spectrometry

doi:10.7506/spkx1002-6630-201402033

Abstract

Abstract:

The aroma composition of ‘Meili’ rose wine was determined using stir bar sorptive extraction-gas
chromatography-mass spectrometry (SBSE-GC-MS). In total 55 volatile compounds were identified, including 26 esters, 4
acids, 9 alcohols, 6 terpenes, and 3 C13-norisoprenoids. According to odor activity values (OAV), twelve compounds were
considered as important aroma compounds in ‘Meili’ rose wine. These compounds were ethyl acetate, ethyl butanoate, ethyl
hexanoate, ethyl octanoate, isoamyl acetate, ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, isoamyl alcohol, 2-phenyl
ethanol, linalool, β-damascenone, and β-ionone. Sensory evaluation indicated that ‘Meili’ rose wine was characterized by
floral and fruity aroma, such as rose, apple, strawberry, and pineapple flavor.

Key words: aroma compounds, ‘Meili’, rose wine, stir bar sorptive extraction (SBSE), odor active value (OAV)

CLC Number:

TS207.3

WANG Hua, SONG Jian-qiang, LIANG Yan-ying, MI Chuan-qing, LI Hua*. Determination of Aroma Compounds of ‘Meili’ Rose Wine by Stir Bar Sorptive Extraction Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2014, 35(2): 177-181.

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