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Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations

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Abstract

The effect of spontaneous fermentation and inoculated fermentation on the volatile compounds of orange wine was studied. The differences on volatile compounds of orange juice and orange wine were also observed. The volatile compounds were analyzed by sensory and instrumental analysis. Solid phase microextraction was used for extraction of volatile compounds. Sensory analysis indicated that no significant differences existed on the wine odor between the two methods. A total of 17 and 19 volatile compounds were identified and quantified in spontaneous and inoculated fermentations, respectively. Esters followed by alcohols and terpenes were the most abundant volatile compounds in the two orange wines. Thirteen of these compounds were present both in the two methods. Totally 31 volatile compounds were found in orange juice, and terpenes were quantitatively the dominant group. Esters were found to be the important volatile compounds formed during fermentation, such as isoamyl acetate, ethyl hexanoate, ethyl benzoate, diethyl succinate, ethyl decanoate and ethyl laurate, etc.

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Acknowledgments

We thank all of the members of the sensory panel, Wei Lu for skillful technical assistance with GC-MS, Xiaohong Wang for technical assistance. This work is supported by 948 Project of Ministry of Agriculture, China (2006-Z-25).

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Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, 430070, Wuhan, China

    Gang Fan, Xiaoyun Xu, Yongxia Xu, Yun Zhang, Li Li & Siyi Pan

  2. Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, 430064, Wuhan, China

    Yu Qiao

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  1. Gang Fan
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  2. Xiaoyun Xu
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  3. Yu Qiao
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  4. Yongxia Xu
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  5. Yun Zhang
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  6. Li Li
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  7. Siyi Pan
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Correspondence to Siyi Pan.

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Fan, G., Xu, X., Qiao, Y. et al. Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations. Eur Food Res Technol 228, 849–856 (2009). https://doi.org/10.1007/s00217-008-0992-x

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  • DOI: https://doi.org/10.1007/s00217-008-0992-x

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