Comparative analysis of volatile aroma components in different sweet potato wine

Authors

  • Lishi Xiao Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002,China
  • Wenlan Mo Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002,China
  • Yanfang Ye Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002,China
  • Yiyang Cai Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002,China
  • Simei Huang Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002,China.
  • Zhiwei Huang Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002,China.
  • Yongfeng Lin Xiapu County Baibiyan Ecological Agriculture Professional Cooperative, Ningde 355116, China.

DOI:

https://doi.org/10.3329/bjb.v53i30.76612

Keywords:

Sweet potato wine, Volatile components, Aroma components, Principal component analysis, Sensory evaluation

Abstract

The methanol content and volatile aroma components were determined, and sensory evaluation and analysis were conducted. Results showed that the methanol contents of all the six sweet potato wine samples met the limits of the national standard, and a total of 258 volatile substances were detected. Among them, alcohols and phenols have the highest contents in the sample BBC-1 brewed in the family workshops, esters have the highest contents in the sample BBY-2 brewed in the distillery, acids and ketones have the highest contents in BBC-4 brewed in the family workshops, and aldehydes have the highest contents in BBY-1 brewed in the distillery. The sensory evaluation results showed that BBC-2 has the strongest and most elegant aroma, perfect typicality, and unique taste. The comprehensive evaluation results of BBY-2 are second only to BBC-2. The sweet potato wine samples BBC-2 and BBY-2 have better quality, and are suitable for promotion as the characteristic products of local sweet potato wine. These results can provide scientific basis for the improving the brewing process and quality of sweet potato wine industry in Xiapu County, Fujian Province.

Bangladesh J. Bot. 53(3): 731-743, 2024 (September) Special

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Published

2024-10-14

How to Cite

Xiao, L., Mo, W., Ye, Y., Cai, Y., Huang, S., Huang, Z., & Lin, Y. (2024). Comparative analysis of volatile aroma components in different sweet potato wine. Bangladesh Journal of Botany, 53(30), 731–743. https://doi.org/10.3329/bjb.v53i30.76612

Issue

Vol. 53 No. 3 (Special) (2024)

Section

Articles

License

© Bangladesh Botanical Society

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