FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (6): 256-264.doi: 10.7506/spkx1002-6630-20200319-286

• Component Analysis • Previous Articles     Next Articles

Combined Use of GC-MS, GC-O and Electronic Nose Technology to Evaluate the Aroma Characteristics of Passion Fruit Wine

CHENG Hongzhen, CAI Zhipeng, WANG Jing, SHEN Yonggen, LU Jianqing, LI Xiaoming, LIU Fuyuan, Xu Xian, AN Zhaoxiang   

  1. (Laboratory for Agro-processing and Safety Control Engineering, Jiangxi Development and Reform Commission, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China)
  • Online:2021-03-25 Published:2021-03-29

Abstract: The aroma characteristics of wines made from whole passion fruits and its juice were evaluated by using headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS), gas chromatography-olfactometry (GC-O) and electronic nose technology. The results showed that a total of 78 aroma components, including 21 alcohols, 21 esters, 10 terpenes, 7 ketones, 4 aldehydes, 3 ether acids and 12 other substances, were identified in passion fruit juice and the two wines; a total of 27 characteristic aroma components were identified by GC-O combined with aroma intensity method, including 12 alcohols, 7 esters, 4 terpenes, 2 ketones, 1 acid and 1 aldehyde. There were significant differences in aroma intensity among the three samples (P < 0.05). In total, 15, 18 and 19 aroma components with odor-activity value (OAV) greater than 1 were found in the juice and wines made from passion fruit juice and whole fruits, respectively. Linalool, β-violone and ethyl hexanoate were the most important aroma components. Principal component analysis (PCA) showed clear discrimination among the three samples. Linear discriminant analysis (LDA) showed that there were overlaps in flavor between the wines, but they were distinct from the juice.

Key words: Keyword: passion fruit; fruit juice; fruit wine; whole fruit wine; aroma characteristics

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