Study of SO 2 Dosage Effects on Volatile Compounds in Low Alcohol Tomato Wines

Abstract

Abstract: The major volatile compounds in low alcohol tomato wines with different dosage of SO2 treatment before fermentation were analyzed by gas chromatography-mass spectrometry. In 0×10-6, 10×10-6, 20×10-6 SO2 treatments respectively on 49, 55, 54 kinds of volatile components were detected: they are esters, volatile acids and alcohols, which represented 94.87%, 96.18%, 97.41% of the total peak area respectively. The characteristic aroma components in low alcohol tomato wines include: 3-methyl-1-butanol,o ctanoic,h exanoic,1 -butanol-3-methyla cetate,e thyl acetate, phenylethanol, ethylh exanoate, ethylo ctanote, 2-methyl-1-propanol, 1-hexanol, phenylethyl acetate, and ethyl butanoate, etc. Sensory evaluation showsd that 10×10-6 SO2 treatment is the best on aroma and taste.

Key words: , low alcohol tomato wine； volatile compounds； SO2 treatments； GC/MS；

HAO Mei-Ling, Chen-Shang-Wu, ZHANG Wen, MA Hui-Qin. Study of SO 2 Dosage Effects on Volatile Compounds in Low Alcohol Tomato Wines[J]. FOOD SCIENCE, 2006, 27(5): 147-152.

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Study of SO 2 Dosage Effects on Volatile Compounds in Low Alcohol Tomato Wines

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