Optimization of Aroma Compounds Extraction and the Determination of Odorants in Ginkgo Grape Wine

Abstract:

Aroma compositions of wine were one of the important factors which influenced the quality of wine. Optimal conditions were obtained via headspace solid phase microextraction（HS-SPME） to analyze aroma substances in ginkgo wine by response surface method，in order to get more accurate results by chromatography. For optimization of component extracted from ginkgo grape wine by HP-SPME，the extraction conditions were investigated using single factor and response surface methodology based on Box-Benhnken design principles. The extraction temperature，extraction time and sample volume were used as main factors when the total peak area of chromatogram was taken as response value in this study. Meanwhile，HS-SPME and gas chromatography coupled with mass spectrometry（GC-MS） were used for the qualitative determination of volatile compounds in Ginkgo wine samples. The results indicated that the optimal extraction was achieved under the following conditions：extraction temperature 55 ℃，extraction time 42 min and sample volume 6 mL. Under the above conditions，31 different compounds were identified in Ginkgo grape wine samples，including 15 esters，3 fatty acids，8 higher alcohols，4 carbonyl compounds and 1 phenol compounds. Among those，esters had the highest levels，and the calculation of OAV allowed the determination of the volatile compounds the presented the greater contribution to ginkgo grape wine aroma. There were 23 volatile compounds with OAV >1 among those compounds which were detected in gingko wine. The results indicated that most compounds were showed the contribution to wine aroma，especially isopentyl alcohol，phenethyl alcohol，ethyl acetate，isoamyl acetate，ethyl hexanoate，ethyl acetate and acetaldehyde.