Comparative study on the aroma components in the purple potato wine during the aging

Abstract

Abstract:

Abstract: To investigate the influence of aging on the aroma components in the purple potato wine, the solid-phase micro extraction (SPME) and the gas chromatography-mass spectrometry ( GC-MS) were adopted to separate and identify the aroma components during the aging. The relative contents of aroma components were determined by area normalizing method. The results demonstrated that 60 of aroma components were all identified in the aging with isoamyl alcohol, ethyl decylate, ethyl octanoate and so on. Among those, the relative contents of Isoamyl alcohol, ethyl octanoate, benzyl ethanol and so on were higher. But the species, main compound and its relative content were different during the aging. The relative contents of esters and ketones increased totally, and the relative contents of alcohol decreased. The relative contents of acids changed slightly, and the relative contents of phenols increased slightly.

CLC Number:

TS262.7

References

[1] 楚文靖，滕建文.紫色甘薯酒抗氧化活性的研究[J].酿酒科技，2007 (12):43-46.
[2] 王修堂，王晓明.川山紫的综合栽培技术[J].安徽科技与企业，2000 (3):36-36.
[3] ZHU F, CAI YZ.Anthocyanins, Hydroxycinnamic Acid Derivatives, and Antioxidant Activity in Roots of Different Chinese Purple-Fleshed Sweetpotato Genotypes [J]. Journal of agricultural and food chemisty,2010,58(13): 7588-7596.
[4] TAKAHATA, YASUHIRO. Enlargement of the variances in amount and composition of anthocyanin pigments in sweetpotato storage roots and their effect on the differences in DPPH radical-scavenging activity [J]. Scientia Horticulturae, 2011, 127(4): 469-474.
[5] TSUKUI A,KUWANO K,Mitamura T.Anthocyanin pigment isolated from purple root of sweetpotato[J], Kaseigaaku Zasshi,1983,34(3):153-159.
[6] SAIGUSA N,TERAHARA N,OHBA R.Evaluation of DPPH-radical-scavenging activity and antimutagenicity and analysis of anthocyanins in alcoholic fermented beverage Produced from cooked or raw Purple-fleshed sweet potato (Ipomoea Batatas cv.Ayamurasaki)roots[J]. Food Science and Technology Research, 2005,11(4):390-394.
[7] STEED LE, TRUONG VD.Anthocyanin content, antioxidant activity, and selected physical properties of flowable purple-fleshed sweetpotato purees[J]. Journal of food scicence,2008,73(5):215-221.
[8] 王关林，岳静，苏冬霞，等.甘薯花青苷色素的抗氧化活性及抑肿瘤作用研究[J].营养学报，2006, 28(1): 71-74.
[9] 朱红梅.酶解和小曲糖化法对紫甘薯酒发酵参数的影响[J].陕西农业科学，2009(4):22-24.
[10] 张国栋，祁妤琳，胡博然.银杏葡萄酒陈酿过程中香气成分的变化[J].食品科学，2010,31(8):245-247.
[11] 师艳秋，辛秀兰. 红莓发酵酒香气成分的GC-MS分析[J].食品科学，2007,28(12):420-422.
[12] 张岱，王方.顶空固相微萃取-气象色谱质谱联用技术比较赤霞珠干化葡萄和干化葡萄酒香气成分[J].食品与发酵工业，2010,36(2):168-171.
[13] 胡博然，徐文彪.霞多丽干白葡萄酒品种香和发酵香成分变化的比较研究[J].农业工程学报，2005，21(12)：191-194.

[1]	Chen LI. Effects of different fermentation processes on the functional and aroma components of Lonicera edulis wine [J]. FOOD SCIENCE, 0, (): 0-0.
[2]	CAO Yuxi, WU Zufang, WENG Peifang. Effect of Phenolic Acids on Color and Volatile Flavor Compounds of Red Bayberry Wine during Storage [J]. FOOD SCIENCE, 2021, 42(11): 78-85.
[3]	. Effect of phenolic acids on color and volatile flavor compounds of bayberry fermented wine during storage [J]. , 0, (): 0-0.
[4]	PENG Xiao, ZOU Wenjing, SHAO Qingqing, SUN Zhongguan, ZHANG Lihua, LI Hehe, WANG Xueshan. Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 157-163.
[5]	Zhang Li-Hua He-he LI. Fungal Community Succession and Flavor Compounds Metabolism During Pomegranate Wine Fermentation [J]. , 0, (): 0-0.
[6]	Yan xiaZHU chunlong yuan. Effect of low temperature dipping on the flavor of 'Guankou grape' dry white wine [J]. FOOD SCIENCE, 0, (): 0-0.
[7]	ZHAO Ning, WEI Xinyuan, FAN Mingtao, ZHANG Jie, QI Yiman, XU Junnan, ZHANG Li. Analysis of Volatile Components of Kiwifruit Wines Made from Different Cultivars Using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Electronic Nose [J]. FOOD SCIENCE, 2019, 40(22): 249-255.
[8]	Ning ZHAO WEI Xin-Yuan. Analysis of the volatile components of kiwi wines elaborated by different cultivars using SPME-GC-MS combined with electronic nose [J]. FOOD SCIENCE, 0, (): 0-0.
[9]	YE Linlin, YANG Juan, CHEN Tong, LI Yuanyuan, WU Fenghua, LIU Xingquan, HE Zhiping. Wine Made from a Blend of Red Globe and Glutinous Rice: Optimization of Fermentation Process and Analysis of Aroma Components [J]. FOOD SCIENCE, 2019, 40(18): 182-188.
[10]	Lin-Lin YE Zhiping 无He. Fermentation Process Optimization and Aroma Components Analysis on Red Globe and Glutinous Rice Complex Fermentation Wine [J]. FOOD SCIENCE, 0, (): 0-0.
[11]	ZHENG Shudan, CHEN Gang, QUE Faxiu, WAN Ling, DENG Shanhong, JIAN Suping. Optimization of Fermentation Process for Whole Navel Orange Wine and Comparative Analysis of Flavor Components with Navel Orange Juice Wine [J]. FOOD SCIENCE, 2019, 40(10): 171-177.
[12]	Shu-Dan ZHENG Gang Chen Fa-Xiu QUE Ling Wan. Optimization of Fermentation Process for Whole Navel Orange Wine and Comparative Analysis of Flavor Components with Navel Orange Juice Wine [J]. FOOD SCIENCE, 0, (): 0-0.
[13]	JIA Chaoshuang, SHAN Changsong, ZHOU Tao, LI Xiangyang, WU Peng, SUN Yugang. Comparison of Fruit Nutritional Traits of Major Cultivars of Chinese Cherry (Prunus pseudocerasus Lindl.) [J]. FOOD SCIENCE, 2019, 40(4): 244-250.
[14]	LI Huamin, SUN Shuyang, HUANG Pingping, SUN Xuemei, CHE Changyuan, LIU Wenli. Mixed-Culture Cherry Wine Fermentation with Torulaspora delbrueckii WA19 and Saccharomyces cerevisiae F33 [J]. FOOD SCIENCE, 2018, 39(24): 123-130.
[15]	ZHOU Wenjie, ZHANG Fang, WANG Peng, ZHAN Ping, TIAN Honglei. GC-MS/GC-O Combined with Chemometrics for the Screening and Identification of Aroma Characteristics of Korla Pear Wine [J]. FOOD SCIENCE, 2018, 39(10): 222-227.