Analysis of Major Aroma Compounds in Fermented and Prepared Hawthorn Wine

doi:10.7506/spkx1002-6630-20220905-046

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (14): 326-335.doi: 10.7506/spkx1002-6630-20220905-046

• Component Analysis • Previous Articles Next Articles

Analysis of Major Aroma Compounds in Fermented and Prepared Hawthorn Wine

GU Peishan, CHEN Yixin, WANG Chunguang, ZHU Yuxuan, CHANG Xiaomin, WANG Sisi, ZHU Baoqing, WANG Houyin

(1. Beijing Key Laboratory of Forestry Food Processing and Safety, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; 2. Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 100191, China)

Online:2023-07-25 Published:2023-08-11

Abstract

Abstract: In this study, liquid-liquid extraction-solvent assisted flavor evaporation (LLE-SAFE), headspace solid phase microextraction extraction (HS-SPME), gas chromatography-quadrupole-mass spectrometry (GC-Quadrupole-MS), gas chromatography-orbitrap-mass spectrometry (GC-Orbitrap-MS) and gas chromatography-olfactometry (GC-O) were used in combination to identify the volatile components in a fermented hawthorn wine (SBL-J) and a prepared hawthorn wine (FS), and the results of sensory analysis, modified frequency (MF) and odor activity value (OAV) were used to determine the key aroma compounds. Totally 89 aroma compounds were identified by LLE-SAFE/GC-O-MS. In addition, 29 and 38 aroma compounds with MF values of more than 20% were found in SBL-J and FS, respectively. A total of 123 volatile components were detected by HS-SPME/GC-Quadrupole-MS and HS-SPME/GC-Orbitrap-MS and there were 29 and 33 aroma compounds with OAV of greater than 1 (0.1 for esters) identified in SBL-J and FS, respectively. 2-Methybutyl acetate, ethyl hexanoate, ethyl octanoate and phenylethyl alcohol were the key aroma compounds in the two samples. To our knowledge, 2-methybutyl acetate, ethyl isovalerate, (E,E)-2,4-hexadienoic acid ethyl ester and ethyl butyrate, were identified for the first time as the key aroma components of hawthorn wine.

Key words: hawthorn wine; gas chromatography-mass spectrometry-olfactometry; gas chromatography-orbitrap-mass spectrometry; odor activity value; aroma compounds

CLC Number:

TS207.3

GU Peishan, CHEN Yixin, WANG Chunguang, ZHU Yuxuan, CHANG Xiaomin, WANG Sisi, ZHU Baoqing, WANG Houyin. Analysis of Major Aroma Compounds in Fermented and Prepared Hawthorn Wine[J]. FOOD SCIENCE, 2023, 44(14): 326-335.

[1]	Cang ZHOU Li-Bing LIU Jin-Feng WANG. Analysis and Discussion of Horse and Donkey Ingredients Detection Results in Mules Based on Industry Standard Methods [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	. Determination of 176 PPCPs content in water samples by ultra-performance liquid chromatography-tandem mass spectrometry [J]. FOOD SCIENCE, 0, (): 0-0.
[3]	磊王 qing BaoZhu. Accurate determination of aldehydes, ketones and furans in nongrape wines through headspace-solid-phase microextraction (HS-SPME) combined with high-resolution gas chromatography-orbitrap mass spectrometry (GC-Orbitrap-MS) [J]. FOOD SCIENCE, 2023, 44(16): 0-0.
[4]	ze pengli. Changes and Evaluation of Critical Flavor of Ultra-high Temperature Sterilized Milk under the Effects of Temperature and Light [J]. FOOD SCIENCE, 2023, 44(16): 0-0.
[5]	Yong-Feng CHANG. Development of soybean major allergenic proteins and its detection technology [J]. FOOD SCIENCE, 2023, 44(15): 0-0.
[6]	Wen-Ya XU Jiarong WANG Jian-Feng SUN Wen-Xiu WANG. Study on the relationship between protein and quality changes during hot air drying of shrimp (Penaeus vannamei) [J]. FOOD SCIENCE, 2023, 44(15): 0-0.
[7]	Xiao-Min CHANG qing BaoZhu Hou-Yin WANG. Analysis of Main Aroma Compounds in Fermented and Prepared Hawthorn Wines [J]. FOOD SCIENCE, 0, (): 0-0.
[8]	Xi zhenSUN. Difference Analysis of Sensory Characteristics and Aroma Compounds in Young and Aged Qingxiangxing Baijiu [J]. FOOD SCIENCE, 0, (): 0-0.
[9]	. Identification of the chemical components in Gannan Navel Orange Pulp by couping UPLC-QTOF-MS with HS-SPME-GC-MS [J]. FOOD SCIENCE, 0, (): 0-0.
[10]	Qian Li. A Gold Nanoflower-Based Dual-Signal Fluorescent Aptasensor for Detection of Mycotoxins in Foods [J]. FOOD SCIENCE, 0, (): 0-0.
[11]	Yange YANG wen-sheng HUANG ya junWU. Establishment of identification method for plant-derived ingredients in mānuka honey [J]. FOOD SCIENCE, 0, (): 0-0.
[12]	SUN Xizhen, XIONG Yaqing, LIU Jiahuan, QIAN Quanquan, XIE Qianqian, WEI Shuxia, CHEN Yanhe. Differences in Sensory Characteristics and Aroma Compounds between Young and Aged Qingxiangxing Baijiu [J]. FOOD SCIENCE, 2023, 44(14): 266-273.
[13]	CHEN Lilan, CHEN Zuming, YUAN Can. Effect of Cooking Time on Volatile Compounds of Pixian Bean Paste Determined by Gas Chromatography-Ion Mobility Spectrometry Combined with Chemometrics [J]. FOOD SCIENCE, 2023, 44(14): 283-290.
[14]	YANG Yange, WANG Yingchun, LIU Mingchang, NIU Na, HUANG Wensheng, WU Zhanwen, WANG Shuai, KANG Jie, WU Yajun. Establishment of a Method for the Identification of Plant-Derived Ingredients in Mānuka Honey [J]. FOOD SCIENCE, 2023, 44(14): 352-359.
[15]	Li-Wei CUI XU Wen-TAO. Visual detection of Staphylococcus aureus enterotoxin A by nanoparticle gold colorimetry based on tailored aptamer [J]. FOOD SCIENCE, 0, (): 0-0.

Analysis of Major Aroma Compounds in Fermented and Prepared Hawthorn Wine

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments