Comparative Analysis by Gas Chromatography-Mass Spectrometry of Aromatic Composition of Red Raspberry Wines Fermented by Different Yeast Starters

doi:10.7506/spkx1002-6630-201406022

Abstract

Abstract:

The aroma composition of red raspberry wines fermented by different wine yeast starters 1203, 1399, SY, RW,
F151 and F152 was analyzed and compared by headspace solid-phase microextraction (HS-SPME) and gas chromatographymass
spectrometry (GC-MS). In total 159 flavor components were detected in 6 red raspberry wines, with 45, 56, 67, 58, 66
and 39 ones in the corresponding individuals and 13 ones common to them. The main aroma components of the 6 wines were
alcohol, decanoic acid ethyl ester, octylic acid ethyl ester, decanoic acid ethyl ester, decanoic acid ethyl esterand decanoic
acid ethyl ester with contents of 15.73%, 22.05%, 15.74%, 18.38%, 19.14% and 15.24%, respectively. Through instrumental
analysis and sensory evaluation, it is concluded that raspberry wine fermented by wine yeast 1399 has an excellent aroma
and is suitable for the pubic taste.

Key words: red raspberry wine, headspace solid-phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), aroma components

CLC Number:

WANG Jia-li1, XIN Xiu-lan2, CHEN Liang2, TAO Bo-xu1, ZHANG Dan3, YANG Xiao-qing1,*. Comparative Analysis by Gas Chromatography-Mass Spectrometry of Aromatic Composition of Red Raspberry Wines Fermented by Different Yeast Starters[J]. FOOD SCIENCE, 2014, 35(6): 107-112.

References

[1]吕英杰,吕淑霞,高嵩峰,等. 红树莓果醋生产工艺的研究[J].中国酿造,2008(5):39-42

[2]王彦辉,张清华.树莓优良品种与栽培技术[M].北京:金盾出版社,2003.

[3]刘建华,张志军.树莓产业化开发的现状与展望[J].天津农业科学,2004,10(3):45~47.

[4]刘春菊，宣景宏，孟宪军.树莓的营养价值及发展前景[J].北方果树,2004(z1):57-58.

[5]李华.葡萄酒工艺学[M]. 西安:陕西人民出版社,2000:123-150.

[6]薛明,杭雅娟.红树莓果酱和果酒的加工工艺[N].轻工科技,2012, 160(3):14-15.

[7]李锐,冯奎,吴婧,等.不同来源酿酒酵母对柑橘果酒香气成分的影响[J].食品科学,2010, 31(17): 206-213.

[8]盖禹含,辛秀兰,杨国伟,等. 不同酵母发酵的蓝莓酒香气成分GC-MS分析[J].食品科学,2010, 31(04): 171-174.

[9]Deborah S,Maria Regina B,Maria Aparecida A P，et al.Assessment of aroma impact compounds in a cashew apple－based alcoholic beverage by GC－MS and GC－olfactometry[J].FoodScience and Technology,2006,39(4):373－378.

[10]Serkan Selli, Ahmet Canbas, Turgut Cabaroglu, Huseyin Erten,Jean-Paul Lepoutre and Ziya Gunata. Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince[J]. Food Control, 2006, 17(1): 75- 82.

[11]R. Schneider, Volatile compounds involed in the aroma of sweet fortified wines from Grenache noir[J]. Journal of Food Science, 1998, 46(8): 3230- 3237.

[12]李华,胡搏然,杨新元,等.蛇龙珠干红葡萄酒香气成分的GC-MS分析[J].分析测试学报,2004,23(1):85-87.

[13]陈娟,阚建全,王洪志,等. 大十桑葚果汁与发酵果酒香气成分的变化规律[J].食品工业科技,2011(09):102-106.

[14]李景明,于静,吴继红,等. 不同酵母发酵的赤霞珠干红葡萄酒香气成分研究[J].食品科学,2009,30(2): 185-189.

[15]郭惜雅,张丽玲,黄鹭强. 固相微萃取-气质联用分析杨桃酒的主要香气成分[J].农产品加工?学刊,2011,5(5):92-99.

[16]S′lvia M. Rocha, Fanny Rodrigues, Paula Coutinho.Volatile composition of Baga red wine assessment of the identification of the would-be impact odourants[J]. Analytica Chimica Acta 2004, 513: 257- 262.

[17]Harris L,Hayes E. A method for measuring the pH value of whole smoke [J].Tob.Sci,1977,18;58-60.

[18]E Sanchez Palomo , M C Diaz-Maroto Hidalgo.Aroma enhancement in wines from differdnt grape varieties using exogenous glycosidases [J].Food chemistry,2005,92(4):627-635.

[19]陈娟,阚建全,杜木英,等. 不同品种桑葚的蜂蜜发酵酒香气成分的GC-MS分析[J]. 食品科学, 2009,30(4): 169-173.

[20]Takeoka G,Buttery R G, Flath R A, et al. Volatile constituents of pineapple (A nanas comosus (L. ) M err. ) [J] . ACS Symposium Series American Chemical Society (USA), 1989, 388: 223- 237.

[21]FRANCIS I L,SEFTON M A,WILLIANS P J.Sensory description analysis of aroma of hydrolysed precursor fractions from Semillon[J].Journal of the Science of Food and Agriculture,1992,59(4):511-520.