Analysis of aroma compounds of pitaya fruit wine

Autor:	Liuji Li, Xiao Gong, Yuan Yuan, Mao Lin, Shaodan Peng, Lina Ma
Rok vydání:	2017
Předmět:	chemistry.chemical_compound biology chemistry Aroma of wine Fruit juice Alcohol Food science Composition analysis Decanoic acid Ethyl ester biology.organism_classification Fruit wine Aroma
Zdroj:	IOP Conference Series: Earth and Environmental Science. 100:012125
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/100/1/012125
Popis:	In order to analyze the volatile components in red pitaya fruit wine, the study using headspace solid phase microextractionand gas chromatography-mass spectrometry technology of pitaya fruit juice and wine aroma composition analysis comparison. Results showed that 55 volatile components were detected in red pitaya fruit wine, including 12 kinds of alcohol (18.16%), 18 kinds of esters (66.17%), 7 kinds of acids (5.94%), 11 kinds of alkanes (4.32%), one kind of aldehyde (0.09%), 2 kinds of olefins (0.09%) and 3 kinds of other volatile substances (0.23%). Relative contents among them bigger have 11 species, such as decanoic acid, ethyl ester (22.92%), respectively, diisoamylene (20.75%), octanoic acid, ethyl ester (17.73%), etc. The red pitaya fruit wine contained a lot of aroma components, which offer the products special aroma like brandy, rose and fruit.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::25fb0a1c349644324a45c68d465720d6 https://doi.org/10.1088/1755-1315/100/1/012125 Zobrazit plný text záznamu