Differences of volatile components in four kinds of fermented Rosa roxburghii wines based on GC-IMS analysis

Abstract

Using Rosa roxburghii as research object, the fruit pulp, clear juice, raw juice and concentrated juice were obtained by different pretreatment methods. The fermented R. roxburghii fruit pulp wine (GF), fermented clear R. roxburghii juice wine (QF), fermented raw R. roxburghii juice wine (YF), and fermented concentrated R. roxburghii juice wine (SF) were prepared by using yeast as the fermentation strain. The differences of volatile flavor components in 4 fermented R. roxburghii wines were analyzed by gas chromatography-ion migration spectrometry (GC-IMS) combined with orthogonal partial least squares discriminant analysis (OPLS-DA) and hierarchical cluster analysis (HCA). The results showed that a total of 51 volatile flavor compounds were detected in 4 fermented R. roxburghii wines, including 20 esters, 10 alcohols, 8 ketones, 6 aldehydes, 5 terpenes and 2 others. The results of GC-IMS fingerprint and OPLS-DA showed that there were significant differences in the volatile flavor components in 4 fermented R. roxburghii wines. The 12 characteristic flavor substance markers were selected using variable importance in the projection (VIP) value (VIP value>1), and the main characteristic flavor substances were ethyl acetate, 2-pentanone, cis-3-hexenol and isoamyl alcohol in samples YF, QF, SF and GF, respectively.

Keywords

• rosa roxburghii|fermented wine|gas chromatography-ion migration spectrometry|volatile flavor compound