Study On Aroma Compounds In Kiwifuits And Kiwifruit Wines

Aroma compounds in kiwifruits and kiwifruit wines of three kiwifruit varieties:Qinmei,haiwode and jinxiang were studied using Headspace Solid-Phase Microextraction(HS-SPME) with Gas Chromatography/Mass Spectrometry(GC-MS)。Single factor experiment and Response surface methodology were employed to optimize the extraction condition.A rapid method for determination of arama compounds for kiwifruit wine was developed.In this reseach.Aroma components of kiwifruits , raw wines,aged wines were studied systematically. It showed the changing rules during the fermentation and ageing. Based on fuzzy comprehensive evaluation,the kiwifiut cultivar fitting for wine producing was selected by studing the aroma character of kiwifruit wine of diffirent cultivar .The main results of this paper are as follows:1. Based on fuzzy comprehensive evaluation ,Single factor experiment and Response surface methodology were employed to optimize the extraction condition. A rapid method for determination of arama compounds for kiwifruit wine was developed.the main parameters of this method were: extraction time:45min,temprature:48℃,NaCL concentration:27%. The order factors that effected on aroma extraction::temperature >NaCL concentration>time。2. the changing rules during the fermentation was studied.It showed that after the fermentation the types of the ester increase dramatically,the main ester such as: Acetic acid,2-methylpropyl ester,Butanoic acid,ethylester,Lactic acid ethylester,Ethyl benzoate,Butanedioic acid,diethyl ester,Ethyl 4-hydroxybutanoate,Lauric acid . ethylester,Myristic acid. ethylester,Palmitic acid.ethylester are all created in the fermentation.the types of alcohol rise .some important alcohol such as : Propylalcohol,2,3-Butanediol,Benzeneethanol,Isobutylalcohol are created in this stage. Almost all the acid are produced during the fermention .the types of aldehyde and ketone decrease greatly。The tyres of other aroma compounds increase.some aroma in kiwifruit are remained ,such as: Isopentylacohol. Acetate,Ethyl Acetate,Ethyl caprylate,Acetic acid.hexylester,Isopentylalcohol,Butylalcohol, Benzene methanol.some typical aroma component in kiwifriutsuch as : 1-Hexanol, 2-Hexen-1-ol, (E)-,:(E)-2-Hexenal,Hexanal,Ethyl Butyrate decrease or disappear.the aroma compound in kiwifruit wine are mainly created in fermentation.3.the changing rules during the ageing was studied.the main aroma are similar.the types and relative content of ester are remain steady or drop down slightly.the alcohol increase,acid are remain unchanged during ageing. aldehyde ketone and others are decrease slightly.4. the aroma character of diffirent cultivar are studied.the main aroma are similar ,the main aroma are: 1-Butanol, 3-methyl-,1-Propanol, 2-methyl-,Ethyl Acetate,Octanoic acid, ethyl ester,1-Butanol, 3-methyl-, acetate,Decanoic acid, ethyl ester,Octanoic Acid,Formic acid, 2-phenylethyl ester,Hexanoic acid, ethyl ester,1-Hexanol,Phenylethyl Alcohol。The similarity of the main aroma and the diffirence of the minor aroma showed the kiwifruit of diffirent cultivar have something in common but have their own characters.5.A model of Fuzzy Comprehensive Eveluation was established and used to assess and rank the kiwifruit wines of three diffirent cultivar.Qinmei was selected out of the other two cultivars.6.The characteristic compounds of aroma can be objectively appraised by calculating aroma value .result show that Butanoic acid, ethyl ester,1-Butanol, 3-methyl-, acetate,Hexanoic acid, ethyl ester,Tetradecanoic acid, ethyl ester,Hexadecanoic acid, ethyl ester all accounts for aroma of kiwifruit wine...