Analysis of Key Aroma Compounds in Fermented Goji Berry Wine

Abstract

Abstract: The volatile aroma compounds were evaluated by liquid-liquid extraction-solvent assisted flavor evaporation-gas chromatography-mass spectrometry/olfactometry combined with GC-quadrupole-MS and GC-Orbitrap-MS. The key aroma compounds were identified by aroma reconstitution and quantitative descriptive sensory analysis. The results showed that ethyl esters (ethyl cinnamate, ethyl acetate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl hexanoate, ethyl lactate, ethyl octanoate, ethyl decanoate), esters (isoamyl acetate, isoamyl lactate), C13-norisoprenoid (β-damascenone and β-ionone), volatile phenols (4-ethylguaiacol, eugenol, 2,4-di-t-butylphenol), alcohols (1-octen-3-ol, benzyl alcohol, phenylethyl alcohol and isopentyl alcohol) and other compounds (naphthalene, methionol, 2-acetylpyrrole) contributed the main aroma attributes of goji berry wine.

Key words: goji berry wine, aroma compounds, gas chromatography-orbitrap-mass spectrometry (GC-Orbitrap-MS), gas chromatography-olfactometry-mass spectrometry (GC-MS/O), aroma reconstitution

CLC Number:

TS261.4

qing BaoZhu Bo-Lin ZHANG. Analysis of Key Aroma Compounds in Fermented Goji Berry Wine[J]. FOOD SCIENCE.

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