Analysis of volatile flavor components of red tangerine juice and wine with different pretreatment processes
Taking red tangerinet of Wanzhou as the research object,the juice was extracted by unpeeling and peeling,respectively,and the turbid juice was clarified by enzymatic hydrolysis,the red tangerine wine was brewed with unpeeled turbid juice,unpeeled clear juice,peeled turbid juice and peeled clear juice respectively,and the sensory quality was evaluated.The organic acids and volatile flavor compounds in juice and wine were deter-mined by liquid phase chromatography and headspace solid-phase microextraction(HS-SPME)combined with GC-MS,and principal component anal-ysis(PCA)and cluster analysis(CA)were performed based on volatile flavor components.Results showed that the main organic acids in the juice were malic acid and citric acid,in addition,there were lactic acid and acetic acid in tangerine fruit.A total of 100 volatile flavor components were de-tected in red tangerinet juice and wine,including 28 esters,19 alcohols,3 phenols,2 ethers,8 aldehydes,10 ketones,4 acids,3 alkanes and 23 olefins.In general,there were more types of flavor substances in tangerine wine fermented with clear juice than turbid juice,and there were more types of alco-hols and olefins in fermented wine with unpeeled fermentation than with peeled fermentation.The results of PCA showed that the main volatile flavor substances in different red tangerine juice and wine were ethyl caprylate,ethyl decanoate,ethyl n-caproate,ethyl laurate,ethyl palmitate,α-terpinol,phenyl ethanol,octanol,geraniol,thymol,L-perillaldehyde,capric aldehyde,etc.The results of CA showed that the samples could be clustered into three categories,which were consistent with PCA results.
red tangerine winevolatile flavor componentprincipal component analysiscluster analysis
万方数据
维普
