Volatile Compounds Analysis in Blueberry Wine Fermented with Different Yeasts by Gas Chromatography-Ion Mobility Spectrometry

Hongguang YAN; Jianyang ZHANG; Yujia HUO; Wei YUAN

doi:10.13386/j.issn1002-0306.2020060183

Volume 42 Issue 8

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(8): 235-241. > DOI: 10.13386/j.issn1002-0306.2020060183

YAN Hongguang, ZHANG Jianyang, HUO Yujia, et al. Volatile Compounds Analysis in Blueberry Wine Fermented with Different Yeasts by Gas Chromatography-Ion Mobility Spectrometry[J]. Science and Technology of Food Industry, 2021, 42(8): 235−241. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020060183.

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Volatile Compounds Analysis in Blueberry Wine Fermented with Different Yeasts by Gas Chromatography-Ion Mobility Spectrometry

1.
School of Life and Health Science, Kaili College, Kaili 556001, China
2.
Qiandongnan Testing Center of Food and Drug Control, Kaili 556001, China
3.
Shandong Hanon Scientific Instrument Co., Ltd., Jinan 250001, China

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Received Date: June 14, 2020
Available Online: January 27, 2021

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Abstract

Abstract

The volatile compounds of blueberry wine fermented with four commercial active dry yeasts (Lalvin K1, DV10, Angel ADT and UV43) were analysed by GC-IMS coupled with fingerprint information and principal component analysis. The results showed that 26 volatile substances, including some dimers, were determined from blueberry wine. Esters and alcohols were the main volatile substances, with small amounts of acids, aldehydes and ketones. Among them, isobutyl acetate, n-propyl acetate, 2-methylbutyrate, isobutyrate, propionate, ethyl formate and ethyl acetate were the main characteristic flavor substances of blueberry wine. The results of fingerprint information and principal component analysis showed that higher level of esters were found in wines fermented with K1 and DV10 yeasts, and higher level of acetoin was found in Angel ADT while higher level of acetic acid and 2-methylpropionic acid were found in UV43. GC-IMS technology showed a promising application for improving the aroma sensation and constructing the flavor fingerprint of blueberry wine products fermented by different yeasts.

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