Flavor analysis of passion beer based on GC-IMS technology

Authors

GONG Xiao, College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, Guangdong 524048 ,China ；Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs,Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences,Zhanjiang, Guangdong 524001 , China
CHEN Ting-hui, Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs,Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences,Zhanjiang, Guangdong 524001 , China
HU Xiao-jun, College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, Guangdong 524048 ,China
FAN Wei-wei, Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs,Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences,Zhanjiang, Guangdong 524001 , China ；School of Food Science and Technology, Huazhong AgriculturalUniversity, Wuhan, Hubei 430070 , China
LI Ya-jun, Ningxia Xiban Estate, Yinchuan, Ningxia 751605 , China
ZHAO Xin-qiang, Ningxia Xiban Estate, Yinchuan, Ningxia 751605 , China

Abstract

Objective: This study aimed to fully develop and utilize the resources of passion fruits. Methods: The volatile flavor compounds at different brewing stages were analyzed by GC-IMS technology. Results: A total of 63 kinds of flavor compounds were identified, including 26 kinds of esters, 10 kinds of alcohols, 9 kinds of aldehydes, 7 kinds of ketones, 6 kinds of alkanes, 2 kinds of acids, 2 kinds of furans and 1 kinds of ether. Principal components analysis (PCA) showed that the cumulative difference contribution rate of the first two principal components (PC1 and PC2) was 81.2%, indicating that the volatile flavor substances changed significantly during the brewing process. The differential metabolites with VIP ＞ 1 obtained by orthogonal partial least squares-discriminant analysis (OPLS-DA) combined with the relative odor activity value (ROAV ≥ 1) suggested that the critical flavor substances contributing to the aroma of passion beer included hexyl acetate (apple, cherry flavor), isoamyl acetate (banana flavor), ethyl butyrate (banana, pineapple flavor), 1-penten-3-one, acetic acid isobutyl ester (floral), 3-methylbutyraldehyde (almond almond), ethyl 3-methylbutyrate (apple flavor) and dimethyl sulfide (seafood flavor). Conclusion: Passion beer is rich in nutrition and with unique flavor, and has broad prospects for future market.

Publication Date

12-15-2022

First Page

46

Last Page

52,75

DOI

10.13652/j.spjx.1003.5788.2022.80465

Recommended Citation

Xiao, GONG; Ting-hui, CHEN; Xiao-jun, HU; Wei-wei, FAN; Ya-jun, LI; and Xin-qiang, ZHAO (2022) "Flavor analysis of passion beer based on GC-IMS technology," Food and Machinery: Vol. 38: Iss. 11, Article 8.
DOI: 10.13652/j.spjx.1003.5788.2022.80465
Available at: https://www.ifoodmm.cn/journal/vol38/iss11/8

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