Comparation Of Aroma Components On Extraction And Changes During Aging In Loquat Wine

Loquat wine is made of loquat by broking,juicing,ferment and so on which is nutrient and aromatic succeeding loquat.While aroma components are the sum of compounds with volatility and flavor which have significant influence on the taste and quality in wine.They are important index for judging the quality of wine.Now,the research of loquat wine is in the initial stage at home and abroad while aroma components is in lack.In the experiment,loquat wine brewed in 2008 was taken as material.The effects of extraction by SPME,LLE and SDE were studied.At the same time,the changes of aroma components of loquat raw wine, ageing wine with 3 month, ageing wine with 6 month and ageing wine with 9 month brewed in 2009 were analyzed.The results would be experimental foundation for quality evaluation and production of loquat wine in my country.1.Optimization of three fibersThe species of aroma components extracted by PDMS/DVB,PA and PDMS were 18,20 and 28.The sensitivity of PDMS/DVB only for aldehyde was best,for other components worst.The sensitivity of PA for high alcohol was best for aldehyde worst while for other components secondary to PDMS.The sensitivity of PDMS for ethanol esters, other esters, other alcohol, organic acid and aldehyde was best while for high alcohol secondary to PA.So PDMS was the best one for extraction of aroma components in loquat wine.2.Studying on the extraction condition of SPMEWith the peak area of GC as the index of surveying,some factors which influenced the peak area such as extraction temperature,extraction time and sample volume were observed,and the optimum technics was that the extraction temperature 38.5℃,extraction time 32.5min and sample volume 8.3mL.Under the condition,the practical peak area was 172966181 approaching predicted peak area.So the extraction condition of SPME obtained by Response Surface Method was feasible.3.Studying on the extraction methodThe species of aroma components detected with SPME. LLE and SDE were 26,16 and 14.The relative contents from high to low were alcohol,esters,acids and aldehydes.The same aroma components were 1-hexanol,Phenyle-thyl alcohol,1-nonanol and so on by three methods.The aroma components detected with LLE and SDE were detected with SPME also except furfuryl alcohol,benzyl alcohol and lactic acid.lt indicated that the aroma components detected with SPME were more comprehensive.So SPME could better reflect the aroma composition in ageing wine with 1 year considering peak and its segregation than other two methods.4.Change of aroma components during agingThe change of aroma components in loquat wine during aging was studied with SPME.During aging,27 of aroma components were deteced.21,21,21 and 24 of aroma components were deteced respectively in four stages with 19 same.Among those,the relative contents of 1-nonanol,amyl acetate,ethyl caprylate, ethyl caproate and so on were higher.1-nonanal and decanal were only detected in raw wine.Nerolidol was only detected in ageing wine with 3 months.Limonene was detected in ageing wine with 3 months and later stage.Ethyl syringate was detected in ageing wine with 6 months and later stage.Ethyl nonanoate,dioctyl phthalate and ethyl palmitate were only detected in ageing wine with 9 months.The relative contents of aroma compounds from high to low were esters,alcohol,acids,terpenoids and aldehydes.The relative contents of alcohol were secondary to esters and decreased totally.The relative contents of esters were the highest one and increased totally.The relative contents of acids were less than esters and alcohol and increased totally. The relative contents of aldehydes were very short only 1-nonanal and decanal detected. The relative contents of terpenoids increased totally but only limonene.