Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations

Abstract

The effect of spontaneous fermentation and inoculated fermentation on the volatile compounds of orange wine was studied. The differences on volatile compounds of orange juice and orange wine were also observed. The volatile compounds were analyzed by sensory and instrumental analysis. Solid phase microextraction was used for extraction of volatile compounds. Sensory analysis indicated that no significant differences existed on the wine odor between the two methods. A total of 17 and 19 volatile compounds were identified and quantified in spontaneous and inoculated fermentations, respectively. Esters followed by alcohols and terpenes were the most abundant volatile compounds in the two orange wines. Thirteen of these compounds were present both in the two methods. Totally 31 volatile compounds were found in orange juice, and terpenes were quantitatively the dominant group. Esters were found to be the important volatile compounds formed during fermentation, such as isoamyl acetate, ethyl hexanoate, ethyl benzoate, diethyl succinate, ethyl decanoate and ethyl laurate, etc.