The Characteristic Aroma Composition Analysis Of Lychee And Lychee Wine

In this paper,lychee fruit,lychee wine and lychee distilled spirits were used as raw experimental material to study the aroma characterization.Qualitative and quantitative determination of aromatic components of the three experimental materials were studied using the method of SBSE coupled with GC/MS.Taking the odour active values into account,we evaluated the characteristic aromas for lychee fruit,lychee wine and lychee disstilled spirits objectively.we also studied the variation of aroma compounds in brewing and distilling process,and effect on the odorants in lychee wine with different broken rates.The conclusions were made as follows:1.There were big differences of the kinds and concentration for aroma compounds in Heiye and Gui wei.The important aroma compounds in the two lychee fruits were terpenes,alcohols and aldehydes.And the characteristic aroma compounds in Heiye were cis-rosoxide,trans-rosoxide,geraniol,linalool,1-octen-3-ol,citronellol,(E)-2-hexenal,and the characteristic aroma compounds in Guiwei were cis-Rosoxide,trans-rosoxide,geraniol,linalool,octanal,citronellol,1-octen-3-ol(Z)-2-Nonenal.2.The important aroma compounds in lychee wine brewing with heiye fruit were terpenes,esters and acids.And the characteristic aroma compounds in lychee wine were cis-rosoxide,trans-rosoxide,citronellol,linalool,ethyl caproate,Terpineol,ethyl caprylate,ethyl butyrate,geraniol,1-octen-3-alcohol,amyl acetate,amyl acetate,ethyl decanoate,caprylate,cis-geraniol.These compounds constituted jointly the characteristic aromas of lychee wine.3.The important aroma compounds in lychee distilled spirits were ketones,terpenes,esters and acids.And the characteristic aroma compounds in lychee distilled spirits were P-damascone,linalool,cis-rosoxide,trans-rosoxide,citronellol,ethyl caprylate,ethyl caproate,ethyl palmitate,geraniol,ethyl caprate,ethyl isovalerate,ethyl butyrate,ethyl laurate,cis-geraniol,cis-whiskey lactone,citronellyl acetate,ethyl myristate,octanoic acid.4.The kinds and concentration of aroma compounds had dramatic changes in the brewing and distilling process.And the kinds and the concentration of esters gradually increased.The kinds of alcohols gradually increased,the concentration of alcohols gradually decreased,the kinds of acids first increased and then decreased,but the total concentration of acids gradually decreased.The kinds of most of terpenes had few diferences in lychee wine and lychee distilled siprits.But the concentration of terpenes gradually increased.and there were lots of defferences.The kinds of aldehydes and ketones gradually decreased,but the concentration first decreased and then increased.As for the kinds and the concentration of such as alkanes,benzene derivatives,heterocyclic compounds fisrt decreased and then increased.5.With the increase of the broken rate of lychee.The esters,alcohols,acids,terpenes,aldehydes and ketones and other compounds in lychee wine had lots of changes.The trands was as follows,With the increase of the broken rate of lychee,the concentration of the esters and alcohols in lychee wine first increased and then decreased.Both of them reached the maximum value at the broken rate of 50 percent.the concentration of acids in lychee wine had the same trand with the increase of the broken rate,but reached the maximum value at the broken rate of 30 percent.the concentration of terpenes in lychee wine first gradually decreased and then had a little change.The aldehydes and ketones in lychee wine gradually decreased with the increase of the broken rate.Considering the contribution of all the compounds to the aroma characteristic in the lychee wine.the broken rate of 50 percent is the best in all the broken rates.