Study On Flavor Characteristics And Formation Of Foxtail Millet Wine

Foxtail millet wine is a traditional fermented beverage and has a special flavor characteristics.In this paper,its volatile flavor compounds and characteristics of aroma were analyzed.In order to provide a theoretical basis for enhancing its flavor quality,the flavor formation and change during fermentation were also analyzed.Comparing a variety of methods,such as simultaneous distillation extraction(SDE),liquid-liquid extraction(LLE)and headspace solid-phase microextraction(HS-SPME),the HS-SPME separation technology was finally used in gas chromatography-mass spectrometry(GC-MS)analysis.A total of 54 volatile compounds were identified using five different extraction fibers,DVB/CAR/PDMS fiber showed the best extaction results.The optimized method was shown as follws: 8 mL sample was placed in a headspace vial with 2 g NaCl,a DVB/CAR/PDMS SPME fiber was used for extraction at 60°C for 30 min with 10 r/min continuous stirring.The flavor characteristics and odor active compounds of foxtail millet wine were identified using gas chromatography-olfactometry-mass spectrometry(GC-O-MS),their odor activity values(OAV)were calculated.Based on the OAV of these identified aroma compounds,hexanoic acid ethyl ester,octanoic acid methyl ester,2-nonanol,benzeneacetaldehyde,decanal,dodecanal,styrene,1-methylnaphthalene,2-methylnaphthalene and benzothiazole showed obvious contributions to the flavor of foxtail millet wine.All of them were identified as characteristic aroma compounds.By winery fermentastion experiments,the flavor characteristic odor composition changes in primary fermentation and post fermentation were analysised.After the completion of saccharification,benzyl alcohol has been mass produced,and maintained at a certain concentration at the first fermentation period.Dihydro-5-phenyl-2-furanone sharply increased at the first day.Other long-chain esters were increased gradually in the primary fermentation.After post fermentation,new esters generated,and alcohols,aldehydes,esters and others formed the characteristic flavor.