| Plum which originated in China and was characteristic by high acid content and low sugar content, was a characteristic resource of China. Plum was called as "king of fruits" for its rich organic acids. It was reported that the content of organic acids was 4%~7% in plum, and the main acid was citrate acid.. The total content of amino acids reached a high level of 676.6 mg in 100g plum pulp and the ratio of essential amino acids for human was high. Moreover the plum pulp contained plenty of vitamins and a reasonable content of Ca and P that the ratio of Ca to P was approximately 1:1. So the plum was a healthy food with plenty of nutrients. With more and more importance of people attached on health, the plum had a brilliant future. The results of this study provided a theoretical basic for exploiting this resource in our country.In this research, three breeds of plum (dahuangmei, dabaimei and yingsu) were selected, aroma components of plum fruits, original plum wine just finishing fermenting, and plum wine stored for 3 months after fermenting were studied. After extracted by solvent extraction, 93 kinds of aroma components were detected by GC/MS analysis. And the detection ratio was above 90% of the total peak area. The results showed that aroma components of plum fruits and plum wine differed from varieties and stages.In fruits, aroma components which could be distinguished were 22, 21 and 19 kinds in dahuangmei, dabaimei and yingsu respectively,8 kinds were the same. In dahuangmei, the main aroma components were Octacosane; 1,2-Benzenedicarboxylic acid, diisooctyl ester; Tetratetracontane; Ethylene diacrylate; 1-Dodecanethiol; Hexadecen-l-ol,trans-9-; Phenol; Hexadecane, 2,6,10,14-tetramethyl-; etc. In dabaimei, the main aroma components were Hexadecen-1-ol, trans-9-; 1-Dodecanethiol; Octacosane; Cycloheptasiloxane, tetradecamethyl-; 1,2-Benzenedicarboxylic acid, diisooctyl ester; Phenol; Cyclooctasiloxane, hexadecamethyl-; Pentasiloxane, dodecamethyl-; Ethylene diacrylate, etc. In yingsu, the main aroma components were 1,2-Benzenedicarboxylic acid, mono(2-ethylhexyl)ester; Hexadecen-1-ol, trans-9-; Eicosane; Octadecane; 1-Dodecanethiol; Eicosane; Heptadecane; Hexadecane, 2,6,10,14-tetramethyl-; 1-Decanol, 2-hexyl-; etc. The main components of plum fruits were alcohols, esters, heterocyclic compounds and hydrocarbons. The classes and contents of aroma components were different among the three varieties. The aroma components had an obvious effects on the fruit wine. So the aroma components research of plum provided theoretical basis for selection and breeding of plum varieties used for the process of plum.In the original plum wine, aroma components which could be distinguished were 17, 12 and 16 kinds in dahuangmei, dabaimei and yingsu respectively, 11 kinds were the same. In original plum wine from dahuangmei, the main aroma components were 1-Pentanol; Phenylethyl Alcohol; 4,4-(Ethylenedioxy)-2-pentanone; Diethyl Phthalate; Benzyl Alcohol; Nonadecane; Octadecane;Tridecanol, 2-ethyl-2-methyl-; Eicosane, etc. In original plum wine from dabaimei, the main aroma components were 1-Pentanol; Phenylethyl Alcohol; 4,4-(Ethylenedioxy)-2-pentanone; Nonadecane; Octadecane; Eicosane; Tridecanol, 2-ethyl-2-methyl-; Diethyl Phthalate, etc. In original plum wine from yingsu, the main aroma components were 1-Pentanol; Phenylethyl Alcohol; 4,4-(Ethylenedioxy)-2-pentanone; Benzyl Alcohol; Ethyl hydrogen succinate; Nonadecane; Octadecane; Hydrazine, 1,2-dimethyl-; 1-Propanol, 2-methyl-; etc. The main components of original plum wine were alcohols, esters, acids, ketones, and hydrocarbons. Compared to fruit, alcohols increased greatly, ketones increased faintly, esters decreased faintly, hydrocarbons and heterocyclic compounds decreased greatly, indicating some new components produced with fermentation. Among the varieties, despite of some difference, the same kind of components became more, and the new components composed the characteristic aroma of plum wine.In the plum wine which stored for 3 months, aroma components which could be distinguished were 16, 16 and 21 in dahuangmei, dabaimei and yingsu respectively. In dahuangmei wine, the main aroma components were 1-Pentanol; Phenylethyl Alcohol; Ethyl hydrogen succinate; 4,4-(Ethylenedioxy)-2-pentanone; Octadecane; Benzyl Alcohol; Nonadecane; Pentadecane, 7-methyl-; Tetradecane;etc. In dabaimei wine, the main components were 1-Pentanol; Phenylethyl Alcohol; Ethyl hydrogen succinate; 4,4-(Ethylenedioxy)-2-pentanone; 1,2-Benzenedicarboxylic acid, diisooctyl ester; Benzyl Alcohol; 1-Propanol, 2-methyl-;Hydrazine, l,l-dimethyl-;Benzoic Acid; 1-Propanol, 3-(methylthio)-;etc. In yingsu wine, the main aroma components were 1-Pentanol; Phenylethyl Alcohol; Ethyl hydrogen succinate; 4,4-(Ethylenedioxy)-2-pentanone; Benzyl Alcohol; Nonadecane; Octadecane; Eicosane; Hydrazine, 1,1-dimethyl-; 1-Decanol, 2-hexyl-;etc. The main components of plum wine stored for 3 months were alcohols, esters, acids, ketones, hydrazine and hydrocarbons, and there were some difference among the varieties. Compared to the original plum wine, the aroma components of high contents changed little and the plum wine at this stage was stable relatively. It was the important stage of balance and stableness of the aroma components in plum wine, it was also important to harmonize the whole flavor of the plum wine.In the same breed, aroma components in plum wine were found that some came from the fruit, some came from fermentation, and some came from storage. Different breeds fruits leaded to different volatile components in plum wines. But volatile components were almost stable in original plum wine and plum wine stored for 3 months with the same fruit. The new aroma components in plum wine showed the characteristic of plum wine. |
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