Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage.
Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage.
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DOI：
10.1021/jf2001876
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发表时间：
2011-04
影响因子：
6.1
通讯作者：
Yuwen Wu;B. Zhu;Cui Tu;C. Duan;Q. Pan
中科院分区：
文献类型：
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作者：
Yuwen Wu;B. Zhu;Cui Tu;C. Duan;Q. Pan
采用顶空固相微萃取(SPME) -气相色谱-质谱联用技术（GC-MS）对荔枝（litchi chinensis Sonn.）酿酒过程中挥发性成分的演变进行了监测，并对常温（25-28℃）和低温（8-10℃）陈酿5个月的荔枝酒瓶的香气特征进行了比较。随着酒精发酵，荔枝汁中大部分萜类化合物含量减少，甚至消失，而萜类化合物氧化物、醚类化合物和乙酸酯类化合物产生并增加。辛酸乙酯、乙酸异戊酯、己酸乙酯、丁酸乙酯、顺式玫瑰氧化物和反式玫瑰氧化物在荔枝幼酒中具有最高的气味活性值。通过对具有相似气味描述的气味活性化合物的oav进行分组，得到6个芳香系列，其中花香和果香属性是年轻荔枝酒的两个主要香气系列。与环境温度相比，低温有利于荔枝酒的关键香气保留，延长了荔枝酒的保质期。
Evolution of volatile components during litchi (Litchi chinensis Sonn.) winemaking was monitored, and aroma profiles of litchi wines bottle aged for 5 months at ambient temperature (25-28 °C) and low temperature (8-10 °C) were compared via headspace solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The majority of terpenoids deriving from litchi juice decreased, even disappeared along with alcoholic fermentation, while terpenol oxides, ethers, and acetates came into being and increased. Ethyl octanote, isoamyl acetate, ethyl hexanoate, ethyl butanoate, cis-rose oxide, and trans-rose oxide had the highest odor activity values (OAVs) in young litchi wines. Six aromatic series were obtained by grouping OAVs of odor-active compounds with similar odor descriptions to establish the aroma profile for young litchi wines, and floral and fruity attributes were two major aroma series. Compared to ambient temperature when bottle aging, lower temperature benefited key aroma retention and expectantly extended the shelf life of young litchi wines.