Influence of Aging Time on Aroma Components and Full-Bodied Flavor of Fermented Lentinula edodes Wine

doi:10.7506/spkx1002-6630-201614014

Abstract

Abstract:

In order to investigate the influence of initial aging on aroma components in fermented Lentinula edodes wine,
solid-phase micro extraction (SPME) and gas chromatography-mass spectrometry (GC-MS) were applied to detect the
dynamic changes in aroma components during initial aging stage. The relative contents of aroma components were calculated
by a peak area normalization method and the contribution of each compound to the aroma was evaluated by relative odor
activity value (ROAV). The results indicated that a total of 54 aroma components were identified in the initial stage of wine
aging. Among the tested components, 8 aroma components including 3-methyl-1-butanol, phenethyl alcohol, decanoic acid,
and ethyl ester had larger effect upon the aroma than the others. As aging proceeded, the relative contents of esters and acids
were decreased proportionally whereas the proportion of esters was increased significantly. The other aromas remained
stable. The contents of aroma components and ROAV after aging for 60 and 180 d were not significantly different (P > 0.05).
It was shown that the main aroma of the wine was formed in the early stage of aging, indicating that the aging time could be
appropriately shortened during production, in turn shortening the production cycle and improving the production efficiency.

Key words: fermented Lentinula edodes wine, aging, gas chromatography-mass spectrometry (GC-MS), aroma components

CLC Number:

TS261.4

WANG Dawei, MA Yanshi, LI Na, JIN Fengshi. Influence of Aging Time on Aroma Components and Full-Bodied Flavor of Fermented Lentinula edodes Wine[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614014.

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