Antioxidant activity and flavor substances of 8 kinds of fermented fruit wines
In order to explore the differences in antioxidant activity and flavor components among different fruit wines,the antioxidant activity and flavor substances of 8 fruit wines were determined by Foline-phenol colorimetry,aluminum nitrate chromogenic method and headspace solid phase mi-croextraction-gas chromatography mass spectrometry(HS-SPME-GC-MS),and the relationship between sensory properties and volatile compounds was analyzed by partial least squares regression(PLSR).The results showed that the total phenolic and total flavonoid contents of Nanguo pear wine in 8 fruit wines were in the forefront,and only the ABTS+radical scavenging rate was detected.A total of 132 volatile flavor substances were detected in Nanguo pearwine,including 40 esters,22 alcohols,6 carboxylic acids,17 aldehydes and ketones,29 alkanes and 18 others.The total alcohol content in plum wine was 67.23 mg/L,while only 0.09 mg/L in hawthorn wine.The content of esters in passion fruit wine,strawberry wine,Nanguo pear wine and hawthorn wine was similar,with an average content of 5.37 mg/L,and the average content of esters in litchi wine,matchaplum wine,plum wine and peach wine was 13.56 mg/L.The results of PLSR analysis showed that the fruity flavor was associated with ethyl caproate and ethyl capry-late,and the sweetness was associated with ethyl benzoate and citronellol.
fruit wineantioxidant activityvolatile flavor componentssensory evaluationpartial least squares regression
NETL
NSTL
万方数据
维普
