Comparative Analysis of Aroma Compounds in Glutinous Rice Wine Added with Adenophora stricta Roots before and after Pasteurization by GC-MS
In?order?to?explore?the?inlfuence?of?pasteurization?on?the?aroma?intensity?of?rice?wine?added?with?Adenophora stricta roots, produced from glutinous rice andAdenophora stricta roots, the volatile aroma compounds of unpasteurized and pasteurized?wines?were?extracted?by?headspace?solid-phase?microextraction?(HS-SPME)?and?qualitatively?and?quantitatively?analyzed?by?gas?chromatograghy-mass?spectrometry?(GC-MS)?and?area?normalization?method.?The?results?illustrated?that?a total of 73 and 71 aroma compounds were detected in the unpasteurized and pasteurized wines, respectively. The major components identified were phenylethyl alcohol, linalool, ethyl lactate, isoamyl acetate, lauryl alcohol, alpha-terpineol, n-hexanol, and terpinen-4-ol. After pasteurization, the relative contents of alcohols and esters were increased by 1.22% and 2.00%, respectively, while the contents of hydrocarbons, aldehydes, ketones, and acids as well as phenols and ethers were all decreased to different extents. After pasteurization, citronellol and phenethyl acetate, which contributed to the pleasing aroma of the wine, were not detected, while octanoic acid and capric acid, which smelled unpleasant, were accordingly decreased and?even?disappeared.?The?wine?had?sweet?and?fruit?lfavors?due?to?the?occurrence?of?ethyl?caprylate,?tetradecanal?and?methyl?heptenone after pasteurization. In general, pasteurization had little impact on the volatile aroma compounds in rice wine added withAdenophora stricta roots. Thus, pasteurization is suitable for the wine.
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NSTL
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维普
