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Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations

文献类型： 外文期刊

作者： Fan, Gang 1 ; Xu, Xiaoyun 1 ; Qiao, Yu 2 ; Xu, Yongxia 1 ; Zhang, Yun 1 ; Li, L. 1 ; Pan, Siyi 1 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

2.Hubei Acad Agr Sci, Inst Agr Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China

关键词： ethyl hexanoate: 123-66-0;ester;terpene;isoamyl acetate: 123-92-2;ethyl decanoate: 110-38-3;ethyl laurate: 106-33-2;ethyl benzoate: 93-89-0;diethyl succinate: 123-25-1 orange juice: beverage;fermentation;orange wine: wine

期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：2.998； 五年影响因子：3.005 ）

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收录情况： SCI

摘要： The effect of spontaneous fermentation and inoculated fermentation on the volatile compounds of orange wine was studied. The differences on volatile compounds of orange juice and orange wine were also observed. The volatile compounds were analyzed by sensory and instrumental analysis. Solid phase microextraction was used for extraction of volatile compounds. Sensory analysis indicated that no significant differences existed on the wine odor between the two methods. A total of 17 and 19 volatile compounds were identified and quantified in spontaneous and inoculated fermentations, respectively. Esters followed by alcohols and terpenes were the most abundant volatile compounds in the two orange wines. Thirteen of these compounds were present both in the two methods. Totally 31 volatile compounds were found in orange juice, and terpenes were quantitatively the dominant group. Esters were found to be the important volatile compounds formed during fermentation, such as isoamyl acetate, ethyl hexanoate, ethyl benzoate, diethyl succinate, ethyl decanoate and ethyl laurate, etc.

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