GC-MS Analysis of Flavoring Components of Marsdenia tenocissima Wine Fermented by Different Yeast Strains
Four different Saccharomyces cerevisia strains including strain 1938,strain 1394,strain 1921 and strain 1450 were used respectively for Marsdenia tenocissima fermentation to produce Marsdenia tenocissima wine.The flavoring components of the four produced wine products were analyzed by HS-SPME combined with GC-MS,and there were 53 kinds of flavoring components in total detected in all wine products (28,33,41,33 kinds of flavoring components detected respectively in wine product fermented by strain 1938,1394,1921,1450),among them,20 kinds of flavoring components were in common in all four wine products.The main flavoring components of wine product fermented by strain 1938,1921 and 1450 were 2-phenylethanolcas and isopentyl alcohol,and the main flavoring components of wine product fermented by strain 1394 were 2-phenylethanolcas and octanoic acid.
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