Analysis of Aroma-active Components in Purple Potato Wine during Fermentation

The aroma-active components of purple potato wine were extracted by solid-phase microextraction(SPME) and identified by gas chromatography-mass spectrometry(GC-MS) and computer retrieval.Moreover,the changes of alcohol degree,anthocyanins,chromatic aberration,pH,soluble solid content were tracked during the whole fermentation of purple potato wine.Fifty-seven aroma-active components were identified from purple potato wine,accounting for 97.13% of the total peak area.The major aroma-active compounds were isobutanol,isoamylol,octylic acid ethyl ester,and phenyl ethanol.Alcohol degree and volatile acid content exhibited a gradually increasing trend,while anthocyanins,soluble solid content and chromatic aberration tended to gradually decrease.Little change in pH was observed during the entire fermentation process.