Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses

文献类型： 外文期刊

第一作者： Hao, Yaofei

作者： Hao, Yaofei;Zhao, Zhiheng;Xu, Wen;Wang, Lu;Lin, Xue;Hu, Xiaoping;Li, Congfa;Li, Jianxun

作者机构：

关键词： Shanlan rice wines; Fermentation time; Flavor characteristic; GC-MS-O; GC-IMS; Electronic sensory

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 432 卷

页码：

收录情况： SCI

摘要： Flavor characteristics of Shanlan rice wines with different fermentation time were analyzed. Results suggested that 3-methyl-1-butanol, phenylethyl alcohol, ethyl acetate, and diethyl succinate were the characteristic volatiles of Shanlan rice wine by using headspace solid-phase microextraction-gas chromatography-mass spectrometry-olfactometry. The most varieties (38) of volatiles appeared at a 3-year-fermentation time, contributing a unique and harmonious aroma to the Shanlan rice wine fermented for 3 years, but only 19 types were observed at 45-days and 1-year fermentation times. A similar trend was intuitively visible in the headspace-gas chromatography-ion mobility spectrometry analysis. The Shanlan rice wine fermented for 3 years had a similar taste profile to that fermented for 45 days, but with distinguishing contents of free amino acids (1352.80 mg/L and 2261.50 mg/L, respectively) and organic acids (9.58 g/L and 49.88 g/L, respectively). The Shanlan rice wine fermented for 1 year had a strong taste with more intensity of most taste attributes.

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