Analysis of fermentation and aroma compounds in Monascus pineapple wine

The major materials of the Monascus pineapple wine are indica rice and pineapple. The changes of alcohol degree,total sugar,total acid and Monacolin K were tracked during the whole fermentation. The flavoring components of Monascus pineapple wine were extracted by solvent extraction. Then they were analyzed by GC- MS.The results showed that alcohol degree,total acid and Monacolin K tended to gradually increase,total sugar exhibited a gradually decreasing trend. A total of 53 compounds including alcohols,esters,acids,ketones,hydrocarbons,terpenes and aromatics were identified.According to the relative content,the first eight components were Phenylethyl Alcohol,2- Methyl- 1- butanol,3- Methylthio- 1- propanol,Butanedioic acid,Monoethyl ester,2- Methyl- propanoic acid,Butyl 9,12- octadecadienoate,Butanoic acid,Ethyl ester,Butanoic acid,Ethyl ester. It was found that alcohols compounds,esters compounds,organic acids compounds and a few ketones compounds constituted main aroma substance.