Comparison of bayberry fermented wine aroma from different cultivars by GC-MS combined with electronic nose analysis.

Abstract

Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented bayberry wine. The volatile flavor compounds in different bayberry wine were compared by gas chromatography–mass spectrometry (GC‐MS) and electronic nose. The results showed that 46 volatile flavor compounds were found in bayberry wine, including 19 esters, 7 alcohols, 6 acids, 2 aldehydes, 2 ketones, 3 terpenes, and 7 others compounds. The most important contribution to the aroma of bayberry wine was esters and alcohols, respectively. Differentiation of four kinds of bayberry wine was conducted analysis by E‐nose. Sensory evaluation showed that Biqi bayberry wine was highly evaluated for its highest score in color, floral aroma, overall acceptability, and fruity aroma. Our results suggest that there were differences in the flavor characteristics of bayberry wine brewed from different varieties of bayberry. The results of this study will provide valuable information for bayberry wine makers to select raw materials.