Skip to main content
SpringerLink
Log in

Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS

  • Original Article
  • Published:
Indian Journal of Microbiology Aims and scope Submit manuscript

Abstract

Volatile aroma compounds are synthesized by wine yeast during wine fermentation. In this study the volatile aroma composition of two varieties of mango wine were determined to differentiate and characterize the wines. The wine was produced from the fruits of two varieties of mango cultivars namely Banginapalli and Alphonso. The volatile compounds formed in mango wine were analyzed by gas chromatography coupled with mass spectrometry (GC-MS). Thirty-two volatile compounds in wines were determined of which four were new and unidentified present in lower concentration. Apart from the ethanol (8.5 ± 0.28 and 7.2 ± 0.28% v/v), 1-propanol (54.11 ± 0.33 and 42.32 ± 0.57 mg/l), isobutyl alcohol (102 ± 1.57 and 115.14 ± 2.88 mg/l) and isoamyl alcohol (123 ± 2.88 and 108.40 ± 0.23 mg/1) were found to be the major flavouring higher alcohols in the mango wines produced from the fruits of Banginapalli and Alphonso respectively. Ethyl acetate (35 ± 0.57 and 30.42 ±1.15 mg/l) was the major ester component in both wines produced. Besides, other esters like ethyl octonoate, ethyl hexanoate and ethyl decanoate were also present in the wines. Cyclohexane methanol (1.45 ± 0.11 mg/l) was present only in wine made from Banginapalli and β-phenylethyl butanoate (0.62 ± 0.01 mg/1) was found only in Alphonso wine. The results demonstrate that the wine prepared from Banginapalli variety had better aroma composition and good taste than that from the Alphonso variety.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Verzera A, Ziino M, Scacco A, Lanza CM, Mazzaglia A, Romeo V and Condurso C (2008) Volatile compound and sensory analysis for the characterization of an Italian white wine from “Inzolia” grapes. Food Anal Methods 1(2): 144–151

    Article  Google Scholar 

  2. Maldonado O, Rolz C and Schneider de Cabrera S (1975) Wine and vinegar production from tropical fruits. J Food Sci 40(2):262–327

    Article  CAS  Google Scholar 

  3. Anuna MI, Sokari TG and Akpapunam MA (1990) Effect of source of yeast (Saccharomyces spp.) on alcohol content and quality of pineapple (Ananas comosus) wine. Discov Innov 2(2):8–84

    Google Scholar 

  4. Okunowo WO, Okotore RO and Osuntoki AA (2005) The alcoholic fermentative efficiency of indigenous yeast strains of different origin on orange juice. Afr J Biotechnol 4(11):1290–1296

    CAS  Google Scholar 

  5. Singh LB (1960) The mango, botany, cultivation and utilization. In: World Food Crops. Pouldin N (Ed.), Academic Press, London, pp 105–165

    Google Scholar 

  6. Anon (1962) In: Wealth of India — Raw Materials. Mango (Mangifera indica L.) L-M. Vol. 6, Publication and Information Directorate, CSIR, New Delhi 265–285

  7. Giri KV, Krishna Murthy DV and Narashimha Rao PL (1953) Separation of organic acids. J Indian Inst Sci 35A:77–98

    Google Scholar 

  8. Roberto C, Isabell Pott, G and Muhlbauer W (2005) Influence of drying parameters on (3-carotene retention in mango leather. Fruits 60:255–265

    Article  Google Scholar 

  9. Czyhrinciwk N (1966) The technology of passion fruit and mango wines. Am J Enol Vitic 17:27–30

    Google Scholar 

  10. Kulkarni JH, Singh H and Chadha KL (1980) Preliminary screening of mango varieties for wine making. J Food Sci Technol 17:218–221

    CAS  Google Scholar 

  11. Onkarayya H (1985) Mango vermouth — a new alcoholic beverage. Indian Food Packer 39:85–88

    Google Scholar 

  12. Onkarayya H (1986) A rapid modernization process to improve mango dessert wines. J Food Sci Technol 23:175–176

    CAS  Google Scholar 

  13. Onkarayya H and Singh H (1984) Screening of mango varieties for dessert and mandeira-style wine. Am J Enol Vitic 35:63–65

    CAS  Google Scholar 

  14. Obisanya MO, Aina O and Oguntimein GB (1987) Production of wine from mango (Magnifera indica L.) using Saccharomyces and Schizosaccharomyces species isolated from palm wine. J Appl Bacteriol 63:191–196

    Google Scholar 

  15. Reddy LVA and Reddy OVS (2005) Production and characterization of wine from mango fruit (Mangifera indica L.). World J Microbiol Biotechnol 21:1345–1350

    Article  CAS  Google Scholar 

  16. Pino JA, Mesa J, Munoz Y, Marti MP and Marbot R (2005) Volatile components from mango (Mangifera indica L.) cultivars. J Agric Food Chem 53:2213–2223

    Article  CAS  PubMed  Google Scholar 

  17. Pino JA and Mesa J (2006) Contribution of volatile compounds to mango (Mangifera indica L.) aroma flavour. Fragrance J 21:207–213

    Article  CAS  Google Scholar 

  18. Swiegers JH, Bartowksy EJ, Henschke PA and Pretorius IS (2005) Yeast and bacterial modulation of wine aroma and flavour. Aust J Grape Wine Res 11:127–138

    Article  Google Scholar 

  19. Molina AM, Swiegers JH, Varela C, Pretorius IS and Agosin E (2007) Influence of wine fermentation temperature on the synthesis of yeast-derived volatile aroma compounds. Appl Microbiol Biotechnol 77:675–687

    Article  CAS  PubMed  Google Scholar 

  20. Lambrechts MG and Pretorius IS (2000) Yeast and its importance to wine aroma — a review. S Afr J Enol Vitic 21:97–129

    CAS  Google Scholar 

  21. Swiegers JH, Francis IL, Herderich MJ and Pretorius IS (2006) Meeting consumer expectations through management in vineyard and winery: the choice of yeast for fermentation offers great potential to adjust the aroma of Sauvignon Blanc wine. Aust N Z Wine Ind J 21:34–42

    Google Scholar 

  22. Delfini C, Cocito C, Bonino M, Schellino R, Gaia P and Baiocchi C (2001) Definitive evidence for the actual contribution of yeast in the transformation of neutral precursors of grape aromas. J Agric Food Chem 49:5397–5408

    Article  CAS  PubMed  Google Scholar 

  23. Stashenko H, Macku C and Shibamato T (1992) Monitoring volatile chemicals formed from must during yeast fermentation. J Agric Food Chem 40:2257–2259

    Article  CAS  Google Scholar 

  24. Amerine MA and Ough CS (1980) In: Methods of Analysis of Musts and Wines. John Wiley, New York, pp 241

    Google Scholar 

  25. Shaffer PA and Somogyi M (1995) Glucose in sugar and syrups (micro method) AOAC Official Method, Washington, DC, pp 911–913

  26. Antony JC (1984) Malt beverages and malt brewing materials: Gas chromatographic determination of ethanol in beer. J Asso Off Anal Chem 67:192–193

    Google Scholar 

  27. Millgaard M, Civille GV and Carr BT (1999) Sensory Evaluation Techniques. 3rd edition, CRC Press LLC, Boca Raton, FL

    Google Scholar 

  28. de Barros Lopes MA, Eglinton J, Henschke PA, Hoj PB and Pretorius IS (2003) The connection between yeast and alcohol reduction in wine: managing the double-edged sword of bottled sunshine. Aust N Z Wine Ind J 18:17–18

    Google Scholar 

  29. Sowalsky RA and Noble AC (1998) Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acids. Chem Senses 23:343–349

    Article  CAS  PubMed  Google Scholar 

  30. Caputi A Jr and Ryan T (1996) Must and wine acidification. Presentation at a meeting of the OIV Expert Group Technologie Du Vin meeting, Paris

    Google Scholar 

  31. Mauricio JC, Moreno J, Zea L, Ortega JM and Medina M (1997) The effects of grape must fermentation conditions on volatile alcohols and esters. J Sci Food Agric 75:155–160

    Article  CAS  Google Scholar 

  32. Nykänen L and Suomalainen H (1983) O-Heterocyclic compounds. In: Aroma of Beer, Wine and Distilled Alcoholic Beverages. Nykänen L, Suomalainen H (Eds.), D. Reidel Publishing Company, Boston, pp 302–313

    Google Scholar 

  33. Useeglio-Tomasset L (1975) Volatiles of wine dependant on yeast metabolism. Proc. 4th Intl. Oenol. Symp. Valencia, Spain. pp 346–370

  34. Boulton RB, Singleton VL, Bisson LF and Kunkee RE (1996) Principle and Practices of Winemaking. Chapman, Hall, New York, pp 150–166

    Google Scholar 

  35. Nordstrom K and Carlsson BO (1965) Yeast growth and formation of fusel alcohols. J Inst Brew 71:171–174

    CAS  Google Scholar 

  36. Kourkoutas Y, Komaitis M, Koutinas AA and Kanellaki M (2001) Wine production using yeast immobilized on apple pieces at low and room temperatures. J Agric Food Chem 49:1417–1425

    Article  CAS  PubMed  Google Scholar 

  37. Reddy LVA, Reddy YHK, Reddy LPA and Reddy OVS (2008) Wine production by novel yeast biocatalyst prepared by immobilization on watermelon (Citrullus vulgaris) rind pieces and characterization of volatile compounds. Process Biochemistry 43:748–752

    Article  CAS  Google Scholar 

  38. Etievant PX (1991) Wine. In: Volatile Compounds in Food and Beverages. Maarse H (Ed.), Marcel Dekker, New York, US, pp 483–546

    Google Scholar 

  39. Soles RM, Ough CS and Kunkee RM (1982) Ester concentration differences in wine fermented by different strains of yeasts. Am J Enol Vitic 33:94–98

    CAS  Google Scholar 

  40. Longo E, Velazquez JB, Sieiro C, Cansado J, Calo P and Villa TG (1992) Production of higher alcohols, ethyl acetate, acetaldehyde and other compounds by Saccharomyces cerevisiae wine strains isolated from same region (Salnes NW, Spain). World J Microbiol Biotechnol 8:539–541

    Article  CAS  Google Scholar 

  41. Buttery RG, Takeoka GR and Ling LC (1995) Furaneol: odor threshold and importance to tomato aroma. J Agric Food Chem 43:1638–1640

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Microbiology, Yogi Vemana University, Kadapa, 516003, India

    L. V. A. Reddy

  2. Department of Biochemistry, Sri Venkateswara University, Tirupati, 517502, India

    Y. Sudheer Kumar & O. V. S. Reddy

Authors
  1. L. V. A. Reddy
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Y. Sudheer Kumar
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. O. V. S. Reddy
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to O. V. S. Reddy.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Reddy, L.V.A., Sudheer Kumar, Y. & Reddy, O.V.S. Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS. Indian J Microbiol 50, 183–191 (2010). https://doi.org/10.1007/s12088-010-0028-7

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s12088-010-0028-7

Keywords

Search

Navigation