Aroma Profile and Phenolic Content of Honey Wine Produced from Wild Rose Fruit
In this study, two chromatographic techniques were applied to determine the aroma profile and phenolic compounds of “Honey wine” produced by addition of Wild Rose Fruits (Rosa odorata-Andrews-Sweet). In addition, another control wine was produced with sucrose and rose fruits in order to differentiate compounds produced by yeast fermentation from those originated from honey and rose fruits. After maturation aroma components, phenolic compounds and sugar composition of wines were identified. Aroma components were determined by headspace solid-phase microextraction gas chromatography mass spectrometry (HS-SPME/GC-MS) techniques in wine samples. The dominant aroma components in both wines were ethanol, ethyl acetate, isobutyl alcohol, 2-methyl-1-butanol, 3-methyl-1-butanol, ethyl caprylate, ethyl decanoate, capronate ethyl. Some minor differences in the percentage of major aroma components were determined between two wine samples. Phenolic and sugar compositions were identified by high performance liquid chromatographic (HPLC) method in fruit extract and wine samples. While the total amount of phenolic compounds were 3604.9 mg/l in fruit juice, 74.3 mg/l in control wine and 111.8 mg/l in honey wine, the most abundant phenolics in both wines were catechin, epicatechin and routine.
Fermentation, HS-SPME/GC-MS, HPLC, Rosa odorata (Andrews) sweet, Yeast
Full Text: PDF (downloaded 156 times)
- There are currently no refbacks.