| Title: | Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage |
| Author(s): | Wu Y; Zhu B; Tu C; Duan C; Pan Q; |
| Address: | "Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "Evolution of volatile components during litchi (Litchi chinensis Sonn.) winemaking was monitored, and aroma profiles of litchi wines bottle aged for 5 months at ambient temperature (25-28 degrees C) and low temperature (8-10 degrees C) were compared via headspace solid phase microextraction (SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The majority of terpenoids deriving from litchi juice decreased, even disappeared along with alcoholic fermentation, while terpenol oxides, ethers, and acetates came into being and increased. Ethyl octanote, isoamyl acetate, ethyl hexanoate, ethyl butanoate, cis-rose oxide, and trans-rose oxide had the highest odor activity values (OAVs) in young litchi wines. Six aromatic series were obtained by grouping OAVs of odor-active compounds with similar odor descriptions to establish the aroma profile for young litchi wines, and floral and fruity attributes were two major aroma series. Compared to ambient temperature when bottle aging, lower temperature benefited key aroma retention and expectantly extended the shelf life of young litchi wines" |
| Keywords: | Fermentation *Food Handling Humans Litchi/*chemistry/microbiology Smell Temperature Time Factors Volatile Organic Compounds/*analysis Wine/*analysis; |
| Notes: | "MedlineWu, Yuwen Zhu, Baoqing Tu, Cui Duan, Changqing Pan, Qiuhong eng Research Support, Non-U.S. Gov't 2011/04/05 J Agric Food Chem. 2011 May 11; 59(9):4923-31. doi: 10.1021/jf2001876. Epub 2011 Apr 11" |
