Volatile Compound Analysis of Olea europaea L.Wine
Olea europaea L.wine,fermented by Olea europaea L.juice (which arises from the production of olive oil and) with sugar/acid ratio,were evaluated for physicochemical parameters and sensory characteristics,gas chromatography-mass spectrometry (GC-MS) combined with headspace solid-phase microextraction was used to profile the volatile compounds.The results showed that the alcohol degree (6.42％),total sugar (7.84 g/L),violate acid (1.04 g/L),total sulfur dioxide (103.05 mg/L),and dry extract (27.66 g/L) of Olea europaea L.wine measured up to the Chinese national standard GB 15037-2006 Analytical Methods of Wine and Fruit Wine.A total of 69 volatile compounds were identified and quantified to account for 23.44 mg/L,which included 12 alcohols,25 esters,6 acids,8 aldehydes and ketones,14 terpenes,and 4 phenols compounds.On the basis of odor activity values,geraniol,benzoic acid ethyl ester,octanoic acid ethyl ester,and 4-vinylguaiacol were identified as the major aroma components in Olea europaea L.wine.
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