Analysis of Volatile Components in Gui Qi Mango Fruit Wine

Abstract

The volatile components in Gui Qi Mango fruit wine analyzed by headspace solid-phase microextraction-gas chromatography-mass spectrometry. Results showed that 32 kinds of volatile components were detected in Gui Qi Mango fruit wine, including 7 kinds of alcohols (65.69%), 17 kinds of esters (28.92%), 4 kinds of alkanes (2.16%), 3 kinds of aldehydes (0.36%), 2 kinds of olefins (0.32%), 1 kinds of ketones (0.41%), 1 kinds of phenols (0.2%). In the all of the volatile components, the relative content of alcohols and esters were 94.61%. The fermentation process had an effect on the Gui Qi Mango fruit wine, and alcohols and esters played a positive role in the aroma of Gui Qi Mango fruit wine.