This study evaluated the effects of caffeic acid and chlorogenic acid on the chemical constituents of lychee wine fermented withSaccharomyces cerevisiaeDV10 when added at 200 mg/L and 300 mg/L before fermentation. Results showed that the caffeic acid and chlorogenic acid addition had no effect on the ability of alcoholic fermentation ofS. cerevisiae.The addition of both acids decreased the utilization of amino nitrogen sources and produced less α-ketoglutaric, succinic, and acetic acid. The addition of 200 mg/L of caffeic acid induced a higher product of typical aroma components of the lychee wine, including trans-rose-oxide, precursors of 1-octane-3-ol, octanoic acid, and isoamyl acetate, and produced more esters, such as ethyl caprylate, ethyl caprate, ethyl hexanoate, isoamyl acetate, citronellyl acetate, ethyl-9-decenoate, geranyl acetate, and phenethyl acetate, compared with the chlorogenic acid addition. These findings indicate that caffeic acid addition could enhance the flavorful character and improve the quality of lychee wine.Keywords:lychee wine;phenolic acid;fermentation;flavor
Zhong-Sheng Tang,Xin-An Zeng,Margaret A. Brennan,Zhong Han,Debao Niu,Yujia Huo
Characteristic aroma substances of cis-rose oxide imparts the odorant of “lychee-like,” while of citronellol is the precursor of it in lychee. The characterization of volatiles of lychee wine fermentation using headspace solid-phase microextraction gas chromatography-mass spectrometry combined with headspace gas chromatography-ion mobility spectrometry were done to regulate processing. Results indicated that the total of 97 volatiles (38 in common) were observed during fermentation, including 39 terpenoids, 5 alcohols, 22 esters, 4 acids, 7 alkenes, 4 ketones and ethers, 3 sulfur compounds and others. Losses of characteristic aromas mainly occurred during primary fermentation more than threefold decrease. The volatility of cis-rose oxide was stronger than citronellol, which implied that more gentle processing should be performed to protect lychee flavor. Cis-rose oxide was a mixture of monomer and dimer with unequal proportion, while citronellol was a monomer in lychee. The work provides important new information on aroma development during fermentation. Practical applications Fruit consumption, among which tropical fruit-based products have gained huge popularity in the recent years. The main high value-added processed products of lychee pulp are lychee wine and vinegar; however, the typical aroma always decreased or disappeared during fermentation. Therefore, this study aims at providing more information for product improvement and process development.
危险品化学品经营许可证（带存储）