Analysis of aroma components in coconut wine by GC-MS method

It was aimed to reveal main aroma components of the coconut wine and their mutual relations.The volatile components were prepared by liquid-liquid extraction technology,and identified by gas chromatography– mass spectrometry(GC- MS)technology.It was showed that 145kinds of aroma components were identified,and classified into 10groups,including 25fatty acids,13alcohols,55esters(7lactones),7ketones,9aldehydes,12alkanes,2alkenes,7 heterocyclic compounds,12aromatics and 3others compounds.The highest content of the aroma components were esters(51.547%), fatty acids(12.798%)and alcohols(9.039%),which were found to be the main part of the coconut wine aroma substances.It was found that 15aroma components with relatively higher content almost contained various fruit fragrance.In addition,most of the lactones in the ester such as the delta-decry lactone and delta-symplectic lactone which all present coconut aroma fragrance,they all played an important role in presenting coconut aroma for wine.It could provide a reliable theoretical basis for the future development of coconut wine industry and the construction of quality evaluation system.