Abstract:

The aroma compounds of litchi ice wine were analyzed by head-space solid-phase micro-extraction (HSSPME)
coupled to gas chromatography-mass spectrometry (GC-MS). The efficiency of three different extraction fibers was
evaluated by comparing the number, chemical group and cumulative area normalization value (CANV) of the extracted
compounds. The results indicated that the extraction efficiency of aroma compounds were very different in litchi ice wine
because of different fibers. Totally 62, 56 and 52 aroma compounds in litchi ice wine were extracted through PA, CAR/
PDMS and DNB/CAR/PDMS, respectively. The major constituents were esters, alcohols, acids, ketones, aldehydes, and a
few terpenes. The most important aroma compounds were ethyl caprylate (38.96%), ethyl caprate (25.14%), ethyl caproate
(9.31%), isoamyl alcohol (7.89%), methyl methacrylate (1.52%), ethyl laurate (1.49%), 3-furaldehyde (1.26%), decanoic
acid (1.25%), benzyl alcohol (1.21%), damascenone (1.21%), and phenethyl alcohol (0.30%). The analysis of cumulative
area normalization value indicated that 85 μm PA was more sensitive to extract acids but least sensitive to other compounds,
75 μm CAR/PDMS was more sensitive to esters and alcohols, and 50/30 μm DNB/CAR/PDMS was more sensitive to
ketones and aldehydes. Considering all factors above, 75 μm CAR/PDMS was the optimal fiber for the extraction of aroma
compounds in litchi ice wine.

Key words: gas chromatography-mass spectrometry (GC-MS), solid phase micro-extraction fibers, litchi ice wine, aroma compounds