Comparative Analysis of Aroma Components in Different Fermentation Stage of Strawberry Persimmon Compound Fruit Wine

In order to investigate the aroma components in the fermentation process of Strawberry and Persimmon,dichloromethane extraction and gas chromatography-mass spectrometry were applied to analyze the aroma components on days 0,4,7,17,27 and 37 of fermentation. The relative contents of aroma components were calculated by a total of 63 aroma components were identified in the fermentation of compound fruit wine. The tested components include twelve esters,eleven alcohols,ten acids,five ketones,thirteen alkanes and twelve other chemical constituents. The major ingredients of the aroma components are namyl alcohol(57.68%),isoamyl alcohol(45.67%),phenylethul alcohol(38.06%),linoleic acid(17.97%)and P-hydroxyphenyl alcohol(4.81%). In the fermentation process,the kinds of aroma components increased with time,the relative content of esters and ketones increased gradually,the relative content of alcohols decreased firstly and then increased,the relative content of acids increased firstly and then decreased,and the relative content of alcohols was the highest,followed by esters,after 37 days of fermentation,the aroma components had almost been basically formed and had a pure,strong and charming fruit wine aroma.