Analyses of the Source of Volatile Flavor Compounds in Cherry Wine
Through headspace-gas chromatography-ion migration spectrometry(HS-GC-IMS)combined with fingerprint spectra,the source of volatile flavor compounds in cherry wine were analyzed at three stages(fruit,enzymatic hydrolysis juice,and fermented wine).The results showed that 31 volatile flavor compounds were detected,including 10 esters,9 alcohols,8 aldehydes,2 ketones,and 2 organic acids.In contrast,the aldehydes in cherry wine were deried mainly from cherry fruit,with pectinase promoting the release of flavor compounds(especially aldehydes).Additionally,compounds such as hexanol,3-methyl-3-butene-1-ol,2-methyl-1-butanol,1-penten-3-ol,and hexyl acetate also mainly derived from cherry fruit.Other compounds,such as esters and alcohols,mostly generated during the fermentation process,collectively constitute the main volatile compounds of cherry wine.
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