Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis
作者： Yuxi Cao , Zufang Wu , Peifang Weng
DOI: 10.1002/FSN3.1343
关键词: Chemistry 、 Terpene 、 Flavor 、 Aroma 、 Gas chromatography–mass spectrometry 、 Wine 、 Food science 、 Electronic nose 、 Raw material 、 Fermentation in winemaking
摘要: Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented wine. The volatile flavor compounds different wine compared by gas chromatography-mass spectrometry (GC-MS) electronic nose. results showed that 46 found wine, including 19 esters, 7 alcohols, 6 acids, 2 aldehydes, ketones, 3 terpenes, others compounds. most important contribution aroma of was esters respectively. Differentiation four kinds conducted analysis E-nose. Sensory evaluation Biqi highly evaluated for its highest score color, floral aroma, overall acceptability, fruity aroma. Our suggest there differences characteristics brewed from varieties bayberry. this study will provide valuable information makers select raw materials.
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