PJB-2019-532
The diversity of aromatic esters of fresh fruits and their original wine products of pineapple from the spiny and smooth species
CHUAN-HE LIU
Abstract
The aromatic ester components of the fresh fruits and their original dry and white wine products from two different pineapple species, namely spiny category and smooth category, were comparatively identified. The results suggested that between the two species of fresh pineapple fruits, more kinds of aromatic ester components with a higher total percentage were determined from the smooth specie. After the two fresh pineapple fruits were made to dry wines, more kinds of esters were identified when compared with their fresh fruits, and the esters predominantly comprised medium-chain fatty acid (MCFA) ethyl esters. The total relative content of ester was increased in the dry wine from the spiny specie cultivar and decreased in the dry wine from the smooth specie, when compared with their corresponding fruits, respectively. For the white wines made from the two species, the identified aromatic esters predominantly comprised MCFA ethyl esters, and the total relative contents of aromatic esters were both sharply decreased when compared with their corresponding fruit and dry wine. With respect to the two species, more kinds of esters with higher relative contents were identified in the white wine made from the spiny specie when compared with the smooth specie. The sulfur-containing ester methyl 3-methylthio propionate was determined in the fruit and dry wine from the spiny specie but not found in the smooth specie. Methyl 3-methylthio propionate was not found in the white wines made from both the spiny and smooth species.
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