Changes of volatile compounds in Chinese dwarf cherry juice before and after alcohol fermentation

In order to explore the differences in volatile components of Chinese dwarf cherry before and after fermentation of alcohol. In this study,Chinese dwarf cherry wine was fermented from the fruit juice which was made by fresh fruit. Headspace solid-phase microextraction combined with gas chromatography-mass spectrometry was used to analyse the compositions and contents of the volatiles before and after fermentation. The results showed that 31 and 24 volatiles were identified in Chinese dwarf cherry juice and wine respectively,and fourteen components were in common. The contents of juice and wine were 0.57 and 1.55 μg/mL,respectively. The main volatile type of the juice was alcohols(50.40%),including 1-hexanol,1-octanol,linalool,1-heptanol and citronellol. Alhocols(48.63%)and esters(39.55%)were the main volatile types of the wine,their contents increased by 162.4% and 626.3% than the juice,respectively. The main compounds of wine includes phenylethyl alcohol,citronellol,ethyl laurate,decanoic acid ethyl ester,octanoic acid ethyl ester,hexanoic acid ethyl ester,linalool. This study would provide a reference for the process and improvement of Chinese dwarf cherry wine.