ArticleFood science & nutrition2021
Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit.
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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Who cites it
18 citing papers in PubMed.
- Impact of Maturity on Volatile Flavor Compounds and Sensory Quality of Distilled Spirit from Hetianhong Table Grapes.Foods (Basel, Switzerland) · 2026Article
- Fermentation Improves the Antioxidant Activity, Flavor Components and Metabolic Characteristics of Coffee Pulp Beverage.Microorganisms · 2026Article
- Advancements in non-grape fruit wine production: A review of recent progress, challenges, and prospects.Food chemistry: X · 2026Review
- Quality Enhancement of Riesling Wine Through Co-Fermentation of Non-Saccharomyces Yeasts with β-Glucosidase Activity and Saccharomyces cerevisiae.Current microbiology · 2026Article
- Improvement of flavor and quality of chardonnay wine by using co-fermentation of non-Saccharomyces yeasts and Saccharomyces cerevisiae.World journal of microbiology & biotechnology · 2025Article
- The Impact of Production Technology on the Quality of Potato Spirit.Molecules (Basel, Switzerland) · 2025Article
- Variations in fruit quality properties and phytochemical substances of 'Feizixiao' litchi grown in different geographical origins of China.Food chemistry: X · 2025Article
- Effect of mixed fermentation of compound grapes on organic acids and volatiles in mulberry wine.Food science and biotechnology · 2025Article
- Effects of Loquat Juice Addition on Sensory Characteristics and Volatile Organic Compounds of Loquat Beer.Molecules (Basel, Switzerland) · 2024Article
- Volatilomics of Fruit Wines.Molecules (Basel, Switzerland) · 2024Review
- Process Optimization for Production of Persimmon Wine with Lower Methanol.Foods (Basel, Switzerland) · 2024Article
- Application ofMolecules (Basel, Switzerland) · 2023Article
- Alcoholic Fermentation as a Source of Congeners in Fruit Spirits.Foods (Basel, Switzerland) · 2023Review
- Gamma-Aminobutyric Acid-ProducingFoods (Basel, Switzerland) · 2023Article
- Elucidating the effects ofCurrent research in food science · 2023Article
- Linalool attenuated ischemic injury in PC12 cells through inhibition of caspase-3 and caspase-9 during apoptosis.Food science & nutrition · 2023Article
- Functional Verification of the Citrate Transporter Gene in a Wine Lactic Acid Bacterium,Frontiers in bioengineering and biotechnology · 2022Article
- Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit.Food science & nutrition · 2021Article
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Authors and funding
9 authors.
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Abstract
This study used litchi (Heiye) wine and distilled spirit as raw experimental materials to analyze the volatile aroma compounds. Qualitative and quantitative determination of aromatic components was studied using stir bar sportive extraction (SBSE) and gas chromatography coupled to mass spectrometry (GC/MS). Results indicated that a total of 128 different types of aroma compounds were observed, which belonged to six chemical groups, including 39 esters, 16 alcohols, 16 acids, 22 terpenes, 17 aldehydes and ketones, and 18 other compounds. In particular, esters were the highest among all six categories and represented approximately 52% of the total flavor component content in litchi distilled spirit. The odor activity values (OAVs) revealed 22 types of aroma compounds with OAVs >1 in this test. It is possible that the produced litchi distilled spirit had a stronger varietal character due to the increased concentrations and OAVs of β-damascenone, linalool, ethyl butyrate, ethyl isovalerate, ethyl caproate, trans-rose oxide, and cis-rose oxide. Taking the OAVs into account, we evaluated the characteristic aromas for litchi wine and litchi distilled spirit.
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