Analysis of volatile components in red pitaya fruit wine
The volatile components in red pitaya fruit wine were analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).Results showed that 34 volatile components were detected in red pitaya fruit wine sample,including esters (39.68％),organic acids (39.04％),alcohols (16.91％),aldehydes (1.09％),phenols (0A4％),ketones(0.43％) and other compounds (2.41％).In the all of the volatile components,the relative content of acetic acid (34.63％),ethyl lactate (21.83％),phenylethyl alcohol (10.21％),isoamyl alcohol (5.96％),succinic acid ethyl ester (5.02％),ethyl octanoate (3.55％),octylic acid (2.44％),ethyl decanoate (2.21％),ethyl hexadecanoate (2.00％),pentadecane acid ethyl ester (1.82％) was higher.Moreover,a small amount of terpenoid substances such as D-limonene (1.50％) in the wine were detected.The red pitaya fruit wine contained a lot of aroma components,which offer the products special aroma similar to Moutai-flavor Baijiu,brandy,rose,and red pitaya.
red pitaya fruit wineHS-SPMEGC-MSvolatile components
NETL
NSTL
万方数据
维普
