Changes of aroma components of pineapple wine during fermentation with ADT strain

In order to analyze the changes of volatile organic compounds produced by pineapple juice under the action of ADT yeast, the fermented wine was analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry. The results showed that a total of 37 volatile compounds were detected by GC-MS in the wine fermented, including 24 kinds of esters, 8 kinds of alcohols and 5 kinds of acids, among which decanoic acid, ethyl ester, hexadecanoic acid, ethyl ester, acetic acid, 2-phenylethyl ester, 3-methylbutyl ester, phenylethyl alcohol and octanoic acid, which are the main flavors of pineapple wine, are produced in the fermentation process and are always present. Octanoic acid, ethyl ester, 1-Butanol, acetic acid, 2-phenylethyl ester, hexanoic acid, ethyl ester, acetic acid, 2-methylpropyl ester and decanoic acid and ethyl ester have a significant increase in the fermentation process. Among them, 1-Butanol, 3-(Methylthio) propyl acetate has a pleasant banana odor, 8 kinds of alcohols were detected, and phenylethyl alcohol was the main alcohol in the fermentation process, has a pleasant jasmine and rose aroma. A total of six acids were detected, octanoic acid and hexanoic acid content are higher in the fermentation.