| Issue |
E3S Web Conf.
Volume 185, 2020
2020 International Conference on Energy, Environment and Bioengineering (ICEEB 2020)
|
|
|---|---|---|
| Article Number | 04065 | |
| Number of page(s) | 4 | |
| Section | Chemical Engineering and Food Biotechnology | |
| DOI | https://doi.org/10.1051/e3sconf/202018504065 | |
| Published online | 01 September 2020 | |
Characterisation of volatile compounds of pineapple peel wine
1 Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Zhanjiang 524001, P. R. China
2 Hainan Key Laboratory of Storage & processing of fruits and vegetables, Zhanjiang 524001, P. R. China
3 Institute of South Subtropical Corp Research, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, P. R. China
* Corresponding author: foodpaper@126.com
An analytical program based on the headspace solid phase microextraction (HS-SPME) method combined with gas chromatography–mass spectrometry (GC-MS) was developed to extract and analysis profiling of volatiles from pineapple peel wine. In total, 57 volatile compounds were detected on the basis of the MS information and RI, including 25 esters, 9 alcohols, 8 acids, 7 phenolic compounds, 6 aldehydes and ketones,1 terpene and 1 lactone, respectively. The types of esters are the most in various aroma substances, and the content of alcohols is the largest. Phenethyl alcohol, 3-methyl-1-butano, 2-methyl-1- butano, 2,3-Butanediol and 2-Methoxy-4-vinylphenol were the major constituents.
© The Authors, published by EDP Sciences, 2020
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