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In this study, the volatile aroma compounds in sweet Hongqu glutinous rice wine were studied using headspace solid-phase microextraction (HS-SPME) followed by GC-Olfactometry (GC-O). Chengang wines were taken as representatives of sweet Hongqu glutinous rice wine. Furthermore, the important contributions of volatile aroma compounds to the overall aroma in sweet Hongqu glutinous wines were analyzed by both GC-OSME method and odor activity values (OAVs) coupled withprincipal component analysis (PCA). The results showed that the key aroma compounds in sweet Hongqu glutinous wines were identified, including isobutanol, isoamylol, ethyl acetate, ethyl propionate, ethyl butyrate, isoamylacetate, ethyl lactate, diethylsuccinate, 2-nonanone, guaiacol, 4-ehtyl-2-methoxyphenol, furfural, benzaldehyde and phenethanol. Further studies indicated that the content of ethyl acetate, ethyl lactate, diethyl succinate, furfural and benzaldehyde increased with aging time, however, the content of isobutanol, isoamylol, isoamyl acetate, benzaldehyde and 4-ehtyl-2-methoxyphenol decreased.
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Journal of Chinese Institute of Food Science and Technology
ISSN： 1009-7848
CN： 11-4528/TS
Year： 2014
Issue： 5
Volume： 14
Page： 209-217
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ESI Highly Cited Papers on the List： 0 Unfold All
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30 Days PV： 0
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