GC-MS Analysis of the Volatile Components of Pineapple Wine Fermented by 6 Kinds of Yeast&Selection of the Best Yeast Strain
Aroma is an important sensory index of pineapple wine.In this study,6 kinds of commercial yeast strains were used respec-tively for producing pineapple wine.Then GC-MS coupled with HSME were applied for qualitative and quantitative analysis of vola-tile components of the produced pineapple wine.And the best yeast strain was selected through physiochemical indexes comparison and sensory evaluation.The results suggested that,only 8 volatile components were detected in pineapple juice,however,60 volatile components were detected in pineapple wine.The main flavoring compounds in pineapple juice were 3-ketin and toluene-2,4-diisocy-anate.The main flavoring compounds in pineapple wine fermented by 71B strain were ethyl acetate,benzene ethanol,and bitter acid, the main flavoring compounds of wine fermented by 2323 strain were toluene-2,4-diisocyanate,benzene ethanol,and sinic acid,the main flavoring compounds of wine fermented by AC strain were isoamyl formate and benzene ethanol,the main flavoring compounds of wine fermented by EVYREDB and K1 strains were isopentyl alcohol and benzene ethanol,and the main flavoring compounds of wine fermented by RC212 were phenyl alcohol and ethyl acetate.The varieties and the content of flavoring compounds in pineapple juice increased evidently after the fermentation.The main volatile aroma components of pineapple wine were esters and alcohols,and the content of acids and phenols and flavonoids was comparatively low.There was significant difference in the varieties of volatile compounds in pineapple wine fermented by different yeast strains. Physiochemical indexes and sensory evaluation suggested that 2323 yeast strain was the best strain for producing pineapple wine.
NETL
NSTL
万方数据
维普
