Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit

Abstract This study used litchi (Heiye) wine and distilled spirit as raw experimental materials to analyze the volatile aroma compounds. Qualitative and quantitative determination of aromatic components was studied using stir bar sportive extraction (SBSE) and gas chromatography coupled to mass spec...

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Autores principales:	Lili Zhao, Shili Ruan, Xiangke Yang, Qiling Chen, Kan Shi, Ke Lu, Ling He, Shuwen Liu, Yangbo Song
Formato:	article
Lenguaje:	EN
Publicado:	Wiley 2021
Materias:	litchi distilled spirit litchi wine OAVs SBSE‐GC/MS volatile compounds Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/d8efb695536a4fb5a54bf56463a0e0d6
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spelling	oai:doaj.org-article:d8efb695536a4fb5a54bf56463a0e0d62021-11-04T13:06:42ZCharacterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit2048-717710.1002/fsn3.2361https://doaj.org/article/d8efb695536a4fb5a54bf56463a0e0d62021-11-01T00:00:00Zhttps://doi.org/10.1002/fsn3.2361https://doaj.org/toc/2048-7177Abstract This study used litchi (Heiye) wine and distilled spirit as raw experimental materials to analyze the volatile aroma compounds. Qualitative and quantitative determination of aromatic components was studied using stir bar sportive extraction (SBSE) and gas chromatography coupled to mass spectrometry (GC/MS). Results indicated that a total of 128 different types of aroma compounds were observed, which belonged to six chemical groups, including 39 esters, 16 alcohols, 16 acids, 22 terpenes, 17 aldehydes and ketones, and 18 other compounds. In particular, esters were the highest among all six categories and represented approximately 52% of the total flavor component content in litchi distilled spirit. The odor activity values (OAVs) revealed 22 types of aroma compounds with OAVs >1 in this test. It is possible that the produced litchi distilled spirit had a stronger varietal character due to the increased concentrations and OAVs of β‐damascenone, linalool, ethyl butyrate, ethyl isovalerate, ethyl caproate, trans‐rose oxide, and cis‐rose oxide. Taking the OAVs into account, we evaluated the characteristic aromas for litchi wine and litchi distilled spirit.Lili ZhaoShili RuanXiangke YangQiling ChenKan ShiKe LuLing HeShuwen LiuYangbo SongWileyarticlelitchi distilled spiritlitchi wineOAVsSBSE‐GC/MSvolatile compoundsNutrition. Foods and food supplyTX341-641ENFood Science & Nutrition, Vol 9, Iss 11, Pp 5914-5927 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	litchi distilled spirit litchi wine OAVs SBSE‐GC/MS volatile compounds Nutrition. Foods and food supply TX341-641
spellingShingle	litchi distilled spirit litchi wine OAVs SBSE‐GC/MS volatile compounds Nutrition. Foods and food supply TX341-641 Lili Zhao Shili Ruan Xiangke Yang Qiling Chen Kan Shi Ke Lu Ling He Shuwen Liu Yangbo Song Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit
description	Abstract This study used litchi (Heiye) wine and distilled spirit as raw experimental materials to analyze the volatile aroma compounds. Qualitative and quantitative determination of aromatic components was studied using stir bar sportive extraction (SBSE) and gas chromatography coupled to mass spectrometry (GC/MS). Results indicated that a total of 128 different types of aroma compounds were observed, which belonged to six chemical groups, including 39 esters, 16 alcohols, 16 acids, 22 terpenes, 17 aldehydes and ketones, and 18 other compounds. In particular, esters were the highest among all six categories and represented approximately 52% of the total flavor component content in litchi distilled spirit. The odor activity values (OAVs) revealed 22 types of aroma compounds with OAVs >1 in this test. It is possible that the produced litchi distilled spirit had a stronger varietal character due to the increased concentrations and OAVs of β‐damascenone, linalool, ethyl butyrate, ethyl isovalerate, ethyl caproate, trans‐rose oxide, and cis‐rose oxide. Taking the OAVs into account, we evaluated the characteristic aromas for litchi wine and litchi distilled spirit.
format	article
author	Lili Zhao Shili Ruan Xiangke Yang Qiling Chen Kan Shi Ke Lu Ling He Shuwen Liu Yangbo Song
author_facet	Lili Zhao Shili Ruan Xiangke Yang Qiling Chen Kan Shi Ke Lu Ling He Shuwen Liu Yangbo Song
author_sort	Lili Zhao
title	Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit
title_short	Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit
title_full	Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit
title_fullStr	Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit
title_full_unstemmed	Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit
title_sort	characterization of volatile aroma compounds in litchi (heiye) wine and distilled spirit
publisher	Wiley
publishDate	2021
url	https://doaj.org/article/d8efb695536a4fb5a54bf56463a0e0d6
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Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit

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