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Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit

ABSTRACT: Abstract This study used litchi (Heiye) wine and distilled spirit as raw experimental materials to analyze the volatile aroma compounds. Qualitative and quantitative determination of aromatic components was studied using stir bar sportive extraction (SBSE) and gas chromatography coupled to mass spectrometry (GC/MS). Results indicated that a total of 128 different types of aroma compounds were observed, which belonged to six chemical groups, including 39 esters, 16 alcohols, 16 acids, 22 terpenes, 17 aldehydes and ketones, and 18 other compounds. In particular, esters were the highest among all six categories and represented approximately 52% of the total flavor component content in litchi distilled spirit. The odor activity values (OAVs) revealed 22 types of aroma compounds with OAVs >1 in this test. It is possible that the produced litchi distilled spirit had a stronger varietal character due to the increased concentrations and OAVs of β‐damascenone, linalool, ethyl butyrate, ethyl isovalerate, ethyl caproate, trans‐rose oxide, and cis‐rose oxide. Taking the OAVs into account, we evaluated the characteristic aromas for litchi wine and litchi distilled spirit. It is possible that the produced litchi distilled spirit had a stronger varietal character due to the increased concentrations and OAVs of β‐damascenone, linalool, ethyl isovalerate, ethyl butyrate, ethyl caproate, trans‐rose oxide, and cis‐rose oxide since these compounds are known to play a decisive fruit and flower aroma in the distilled spirit.

SUBMITTER: Zhao L

PROVIDER: S-EPMC8565214 | biostudies-literature |

REPOSITORIES: biostudies-literature

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