Differential analysis on volatile components of two varieties of Chinese bayberry fruits and their distilled liquors
The basic fruit quality indicators and characteristic aroma of the main Chinese bayberry variety 'Biqi' ('BQ') and a new selection '2010-70' were analyzed. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to determine the volatile components of both 'BQ' and '2010-70' and the relative contents of their distilled liquors made from primary and secondary distillations. Principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) were used to compare and analyze volatile components in different Chinese bayberry distilled liquors. The results showed that the characteristic aroma β-caryophyllene in the volatile compounds of '2010-70' and 'BQ' juices had the highest content. The relative contents of terpenoids and esters were the highest in the Chinese bayberry distilled liquor. For terpenoids,α-caryophyllene,β-caryophyllene and (-)-isocaryophyllene in Chinese bayberry juice were retained,and the contents of ethyl decanoate,benzyl benzoate and ethyl laurate were relatively high in esters. The results of PCA and OPLS-DA showed a significant difference in the volatile components of the distilled liquors from the two Chinese bayberry varieties,with 2-hexenal being the most significant component. Combined with the sensory evaluation,for both varieties,the volatile components of the first distillation were generally better than those of the second distillation,and the volatile components of 'BQ' primary and secondary distillated liquor were generally better than those of '2010-70'. However,the '2010-70' primary distilled liquor had the best sensory evaluation. In conclusion,different Chinese bayberry varieties and fermentation and distillation times strongly influence the volatile component content and flavor of Chinese bayberry distilled liquor. Primary fermentation and distillation can better preserve the characteristic fruity flavor of Chinese bayberry in distilled liquor.
万方数据
