Analysis of Key Aroma Compounds in Fermented Goji Berry Wine
The volatile aroma compounds of wine fermented from goji berries were evaluated by liquid-liquid extraction-solvent-assisted evaporation-gas chromatography-mass spectrometry-olfactometry (LLE-SAFE-GC-MS-O) combined with GC-quadrupole-MS (GC-qMS) and GC-Orbitrap-MS. The key aroma compounds were ident...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2024-03-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-016.pdf |
| _version_ | 1827278922354524160 |
|---|---|
| author | LIU Yaran, LI Junlong, GU Peishan, LI Ruotong, ZHU Baoqing, ZHANG Bolin |
| author_facet | LIU Yaran, LI Junlong, GU Peishan, LI Ruotong, ZHU Baoqing, ZHANG Bolin |
| author_sort | LIU Yaran, LI Junlong, GU Peishan, LI Ruotong, ZHU Baoqing, ZHANG Bolin |
| collection | DOAJ |
| description | The volatile aroma compounds of wine fermented from goji berries were evaluated by liquid-liquid extraction-solvent-assisted evaporation-gas chromatography-mass spectrometry-olfactometry (LLE-SAFE-GC-MS-O) combined with GC-quadrupole-MS (GC-qMS) and GC-Orbitrap-MS. The key aroma compounds were identified by aroma reconstitution and quantitative descriptive sensory analysis. The results showed that ethyl esters (ethyl cinnamate, ethyl acetate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl hexanoate, ethyl lactate, ethyl octanoate, and ethyl decanoate), other esters (isoamyl acetate and isoamyl lactate), C13-norisoprenoids (β-damascenone and β-ionone), volatile phenols (4-ethylguaiacol, eugenol, 2,4-di-t-butylphenol), alcohols (1-octen-3-ol, benzyl alcohol, phenylethyl alcohol and isopentyl alcohol) and other compounds (naphthalene, methionol, octanoic acid and 2-acetylpyrrole) contributed the major aroma attributes of goji berry wine. This finding will help to enrich and improve the theoretical basis of the aroma of goji berry wine and lay the foundation for aroma enhancement and quality improvement of goji berry wine. |
| first_indexed | 2024-04-24T08:09:08Z |
| format | Article |
| id | doaj.art-346b921c34c7499dba330edab5f360e5 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-04-24T08:09:08Z |
| publishDate | 2024-03-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-346b921c34c7499dba330edab5f360e52024-04-17T07:13:21ZengChina Food Publishing CompanyShipin Kexue1002-66302024-03-0145512613610.7506/spkx1002-6630-20230602-016Analysis of Key Aroma Compounds in Fermented Goji Berry WineLIU Yaran, LI Junlong, GU Peishan, LI Ruotong, ZHU Baoqing, ZHANG Bolin0(1. Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China; 2. College of Bioengineering, Beijing Polytechnic, Beijing 100176, China)The volatile aroma compounds of wine fermented from goji berries were evaluated by liquid-liquid extraction-solvent-assisted evaporation-gas chromatography-mass spectrometry-olfactometry (LLE-SAFE-GC-MS-O) combined with GC-quadrupole-MS (GC-qMS) and GC-Orbitrap-MS. The key aroma compounds were identified by aroma reconstitution and quantitative descriptive sensory analysis. The results showed that ethyl esters (ethyl cinnamate, ethyl acetate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, ethyl hexanoate, ethyl lactate, ethyl octanoate, and ethyl decanoate), other esters (isoamyl acetate and isoamyl lactate), C13-norisoprenoids (β-damascenone and β-ionone), volatile phenols (4-ethylguaiacol, eugenol, 2,4-di-t-butylphenol), alcohols (1-octen-3-ol, benzyl alcohol, phenylethyl alcohol and isopentyl alcohol) and other compounds (naphthalene, methionol, octanoic acid and 2-acetylpyrrole) contributed the major aroma attributes of goji berry wine. This finding will help to enrich and improve the theoretical basis of the aroma of goji berry wine and lay the foundation for aroma enhancement and quality improvement of goji berry wine.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-016.pdfgoji berry wine; aroma compounds; gas chromatography-orbitrap-mass spectrometry; gas chromatography-mass spectrometry-olfactometry; aroma reconstitution |
| spellingShingle | LIU Yaran, LI Junlong, GU Peishan, LI Ruotong, ZHU Baoqing, ZHANG Bolin Analysis of Key Aroma Compounds in Fermented Goji Berry Wine Shipin Kexue goji berry wine; aroma compounds; gas chromatography-orbitrap-mass spectrometry; gas chromatography-mass spectrometry-olfactometry; aroma reconstitution |
| title | Analysis of Key Aroma Compounds in Fermented Goji Berry Wine |
| title_full | Analysis of Key Aroma Compounds in Fermented Goji Berry Wine |
| title_fullStr | Analysis of Key Aroma Compounds in Fermented Goji Berry Wine |
| title_full_unstemmed | Analysis of Key Aroma Compounds in Fermented Goji Berry Wine |
| title_short | Analysis of Key Aroma Compounds in Fermented Goji Berry Wine |
| title_sort | analysis of key aroma compounds in fermented goji berry wine |
| topic | goji berry wine; aroma compounds; gas chromatography-orbitrap-mass spectrometry; gas chromatography-mass spectrometry-olfactometry; aroma reconstitution |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-016.pdf |
| work_keys_str_mv | AT liuyaranlijunlonggupeishanliruotongzhubaoqingzhangbolin analysisofkeyaromacompoundsinfermentedgojiberrywine |