Study On Characteristic Flavor Of Musalais By Electronic-nose Electronic-tongue And GC-MS Analysis

The Musalais from Xinjiang Awati Daolang Musalaisi Co.,Ltd.and other local brands of Xinjiang were used as research subjects.Electronic nose,electronic tongue combined with GC-MS analysis,physicochemical analysis and sensory evaluation were used to analyze and evaluate the wine flavor.The comparison results among these samples were as follows:1.Musalais with different degrees of alcohol,different production dates and different ingredients,were analyzed by electronic nose combined with GC-MS technology and the results showed that 24 common volatile compounds were obtained from four different degrees of alcohol(8°,10°,11°,12°),including 4 alcohols,4 acids,12 esters,3 aldehydes,and 1 ketone.There was no difference in the content of acids and esters between the 10° degree group and other groups,while the contents of trans,trans-3,5-heptadien-2-one and myristic acid were relative higher and furfuryl alcohol was not detected,which was found in all three other samples.The results of electronic nose analysis also confirmed the differences between the 10° sample and the other three samples.26 common volatile compounds were obtained from the Musalais of four different production dates(2011,2016,April and June of 2017),which contained 6 alcohols,4 acids,7 esters,3 aldehydes,3 ketones,1 phenol,1 alkane and 1 other compound.The esters content of samples produced in June of 2017 was the highest of all with a concentration of329.45 mg/L.The results of electronic nose analysis showed that the samples produced in 2011 were significantly different from the other three samples due to the longer storage time and the other material components were also stable.A total of 17 common volatile substances were detected in the six Musalais samples with different ingredients(rose or five different Chinese herbs added),including 2 alcohols,4acids,8 esters,1 aldehydes,1 ketone and 1 phenol compound.The contents of 1-pentanol,?-phenylethanol and diethyl succinate were very high in all these samples,indicating that these substances were the basic substances of the volatile components of Musalais.Although the relative content of other common substances was relatively lower,they played a synergistical role in the Musalais flavor formation.2.The Musalais samples of different degrees of alcohol,different production dates and different ingredients were detected by electronic tongue,PCA analysis combined with physicochemical analysis and sensory evaluation.The results showed that there were differences among each group in the physicochemical analysis.The results of sensory evaluation was consistent with that of electronic tongue.3.GC-MS analysis of 6 samples of Musalais and 22 local brands of Xinjiang wines showed that the main alcohols of the six Musalais were 1-pentanol and ?-phenylethyl alcohol,and in the most of the 22 commercially available wines,1-pentanol was the main alcohole.Therefore,it can be judged that there was a certain degree of similarity between the alcoholic substances of Musalais and commercially available red wines.The relative content of acid components in Musalais and commercially available red wines were generally low.In addition,Musalais also contained a small amount of phthalic acid and palmitic acid while none of the commercially available wines contained these two substances,so phthalic acid and palmitic acid can be used as a distinguishing feature of Musalais.The esters in wine are mainly produced during the fermentation process.The main esters of No.19 Musalais were ethyl decanoate and ethyl laurate with contents of 63.64 mg/L and 31.83 mg/L,respectively.The contents of ethyl decanoate and ethyl octanoate of No.20 Musalais were higher,which were 55.28 mg/L and 41.51 mg/L.The contents of diethyl succinate in 12 samples of commercially available wine were relatively higher,and the sample S21 were the highest with a content of 226.30 mg/L.The contents of esters in commercial wines were higher,but the species of which were not as good as that of Musalais.Therefore,it was concluded that more types of esters were formed during the unique brewing process of Musalais.The total species and contents of aldehydes and ketones in Musalais were more than that in commercially available wines,especially5-hydroxy-5-isopropyl-6-methyl-hep-tane-3,6-diene-2-Keto,trans,trans-3,5-heptadien-2-one,etc.,Which were not been detected in commercially available wines and those substances could be used as characteristic substances of Musalais.