Effects of different orange varieties on the aromatic composition of orange wine

The aroma components of orange wine from umbilical orange, glorious orange, ponkan, satsuma were analyzed by head-space solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that a total of 43 aroma components including esters, alcohols, acids, aldehydes, ketones and hydrocarbon were detected in four orange wine, and the major aroma compounds were esters with relative contents of 58%~68%. Ethyl acetate, isoamyl acetate, ethyl 3-phenylpropionate, ethyl lactate, ethyl caproate, ethyl oenanthate, ethyl pelargonate, isoamyl decanoate, ethyl caprate, ethyl laurate, ethyl benzoate, isoamyl alcohol, phenethyl alcohol, 2-ethyl hexanol, caprylic acid, lauric acid, 2-aminophenylacetic acid, phenylacetaldehyde, 4-phenyl butyl aldehyde, styrene and others, which were the important components that forms the bouquet and fruity aroma in orange wine. The content of these compounds were the highest in glorious orange wine, which was consistent with the highest sensory score of glorious orange wine. Therefore, glorious orange was suitable to produce orange wine in southern Sichuan.