Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Volatile Compounds of Orange Wines Produced with and without Peel Contact

  • Fan, Gang (College of Food Science and Technology, Huazhong Agricultural University) ;
  • Yao, Xiaolin (College of Food Science and Technology, Huazhong Agricultural University) ;
  • Xu, Yongxia (College of Food Science and Technology, Huazhong Agricultural University) ;
  • Li, Huanhuan (College of Food Science and Technology, Huazhong Agricultural University) ;
  • Fu, Hongfei (College of Food Science and Technology, Huazhong Agricultural University) ;
  • Wang, Kexing (College of Food Science and Technology, Huazhong Agricultural University) ;
  • Pan, Siyi (College of Food Science and Technology, Huazhong Agricultural University)
  • Published : 2009.12.31
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Abstract

The present study focused on the effects of peel contact on the volatile compounds of orange wines. The volatile compounds were analyzed by sensory and instrumental analyses. Solid-phase microextraction (SPME) was used for extraction of volatile compounds. A total of 19 and 27 volatile compounds were identified in without and with peel contact wines respectively. Esters were quantitatively the dominant group of volatile compounds in without peel contact wines, while terpenes were the most abundant compounds in peel contact wines. Totally 11 and 14 new formed compounds were found in without and with peel contact wines, mainly were esters, alcohols, and acids. According to sensory analysis, the peel contact wine showed a more citrus-like and fruity aroma than the wines without peel contact.

Keywords

References

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