Analysis of Volatile Aroma Components of Blue Honeysuckle (Lonicera caerulea) Wines Fermented from
Mashed Fruit and the Corresponding Juice

doi:10.7506/spkx1002-6630-201412022

Abstract

Abstract:

The volatile aroma components of blue honeysuckle (Lonicera caerulea) wines fermented from mashed fruit and
the corresponding juice, representing two different fermentation processes were analyzed by headspace solid-phase microextraction
(HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The results showed that a total of 62
kinds of aroma components were identified under the two different wine-making processes. Of these aroma components, 39
and 50 were detected in wines fermented from juice alone and in presence of pomace, respectively, and 27 were common
to both. The main aroma components of the two wine samples were benzene ethanol and octanoic acid ethyl ester, and
their relative contents were 23.11% and 12.97% in the wine fermented from whole fruits and 30.27% and 16.83% in the
counterpart sample from the juice, respectively. In addition, based on the results of sensory evaluation, the wine fermented
in the presence of pomace was superior to that fermented from juice alone. The former sample was clear and transparent,
exhibited good color stability, tasted mellow and soft, and had a durable fascinating fragrance with more typical flavors of
blue honeysuckle.

Key words: solid phase micro-extraction (SPME), gas chromatography-mass spectrometry (GC-MS), Lonicera caerulea wine, aroma composition

CLC Number:

TS207.3

YANG Xu1, CHEN Liang2, XIN Xiu-lan2, YANG Fu-min1,*. Analysis of Volatile Aroma Components of Blue Honeysuckle (Lonicera caerulea) Wines Fermented from
Mashed Fruit and the Corresponding Juice[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201412022.

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