Optimization of Enzymatic Process for Removing Bitterness and Analysis of Aroma Components in Pomelo Wine
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
At the same time, headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) were used to analyze the volatile aroma components in the grapefruit body before and after the bitter removal, and the bitter removal effect was determined by sensory analysis. The results showed that the optimum debittering conditions were as follows: enzymolysis temperature 50 ℃, enzymolysis time 60 min, naringinase dosage 2.0 g / L and liquor pH 4.0. The content of naringin in grapefruit wine decreased from 165.69 mg/L to 76.76 mg/L, and the content of limonin decreased from 17.08 mg/L to 9.87 mg/L, with the removal rates of 53.67% and 42.19% respectively. Without debitterizing process, 69 kinds of aroma components were isolated and identified from pomelo wine, including esters, alcohols, acids, aldehyde, ketone and olefin etc.; after debitterizing process, the volatile aroma components reduced pelargonic acid methyl ester and nutmeg acid, but generated Ethyl cis-9-Hexadecanoate, ethyl caproate and normal propyl alcohol, the three kinds of aroma components improve the flavor of wine. The results showed that naringinase had a good debittering effect on grapefruit wine, and retained the essential characteristics of grapefruit wine body, which provided technical reference for the preparation of grapefruit wine and laid a theoretical foundation for the development of grapefruit wine with local characteristics.
