Identification of Free and Bound Aroma Compounds in Raspberry Wine by Gas Chromatography-olfactometry
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Abstract:
Gas chromatography-mass spectrometry was used to analyze the type and content of free and bound aroma compounds in raspberry juice after spontaneous and inoculated fermentation. Sensory analysis was also performed. In addition, Gas chromatography- olfactometry (GC-O) was used to identify their volatiles. The results showed that volatiles in spontaneous and inoculated fermentation wines were similar to those in control wines, where alcohol was the most prominent mellow. However, obvious differences were detected in sensory analysis. After fermentation, 15 volatiles disappeared, but new aromatic esters were detected. GC-O analysis revealed that 10, 21, and 17 free aroma compounds were detected in control, spontaneous, and inoculated raspberry wines, respectively. Of these compounds, eight, 18 and 14 volatiles were identified as ethyl acetate and phenylethyl alcohol, respectively. There were five and eight volatiles found in bound state, while and 3 and 4 compounds were detected respectively, including heptanoic acid and benzenecarboxylic acid.
