Open AccessAnalysis of Volatile Components in Gui Qi Mango Fruit Wine
Author(s) -
Xixiang Shuai,
Ming Zhang,
Feiyue Ma,
Liang Du
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/440/2/022041
Subject(s) - aroma , wine , chemistry , gas chromatography–mass spectrometry , phenols , solid phase microextraction , food science , fruit wine , aroma of wine , mass spectrometry , fermentation , chromatography , organic chemistry , brewing
The volatile components in Gui Qi Mango fruit wine analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry. Results showed that 32 kinds of volatile components were detected in Gui Qi Mango fruit wine, including 7 kinds of alcohols (65.69%), 17 kinds of esters (28.92%), 4 kinds of alkanes (2.16%), 3 kinds of aldehydes (0.36%), 2 kinds of olefins (0.32%), 1 kinds of ketones (0.41%), 1 kinds of phenols (0.2%). In the all of the volatile components, the relative content of alcohols and esters were 94.61%. The fermentation process had an effect on the Gui Qi Mango fruit wine, and alcohols and esters played a positive role in the aroma of Gui Qi Mango fruit wine.