Analysis of volatile flavor compounds in soaked plum wine based on HS-SPME-GC-MS

Abstract

In this study, three kinds of soaked plum wine (whole fruit wine, pulp wine and kernel wine) were prepared by using whole fruit, pulp and kernel of plum as raw materials. The contents of ethyl carbamate (EC) and volatile aroma components in the wine were detected by LC-MS/MS and HS-SPME-GC-MS, respectively. The cluster analysis of soaked plum wine was carried out based on volatile flavor components, and combined with sensory evaluation to explore the effects of whole fruit, pulp and kernel of plum on the quality of soaked plum wine. The results showed that a total of 50 volatile flavor components were detected in the three kinds of plum wines, including 26 esters, 8 alcohols, 4 aldehydes, 2 alkenes, 2 acids, 1 ketone and 7 others. Among them, the esters contents (56.13%) and species (22) in pulp wine were higher than those in whole fruit wine and kernel wine. The cluster analysis results showed that the whole fruit wine and kernel wine were clustered into one category, and the pulp wine was clustered into one category alone. The contents of cyanide and ethyl carbamate in pulp wine (7.58 μg/L and 29.55 μg/L, respectively) were significantly lower than those in kernel wine and whole fruit wine (P<0.01). The sensory evaluation results showed that the whole fruit wine had better quality in color, sensory pleasure and typicality. Therefore, the quality of plum wine produced by the whole fruit and pulp was better.

Keywords

• plum wine|soaked type|volatile flavor components|ethyl carbamate|cyanide