Changes of Volatile Flavor Substances in Fermentation Process of Banana Wine Produced by Low Temperature Fermentation

Using banana pulp as raw material,banana wine was brewed under low temperature conditions,and the volatile flavor substances of banana wine in different fermentation stages were analyzed and identified by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPEM-GC-MS),and the variation of main aroma components in the fermentation process of banana wine was studied. Results showed that,during the low-temperature fermentation of banana wine(9 d),the total relative content of aroma components increased first,then decreased,and then stabilized,in which the content of alcohols,acids and phenols increased gradually,which were 31.576%,3.155%,0.705% respectively,while the proportion of esters,carbonyls and alkanes increased first and then decreased,and showed a downward trend,the contents were 35.74%,1.209%,5.388% respectively. Similarly,the types of aroma components also showed a trend of first increase and then decrease, from 57 species in early stage(1 d) to 51 species in late stage(9 d). The main aroma components in banana wine were:Ethyl citrate,2-methylbutyl acetate,ethyl hexanoate,phenylethyl acetate,ethanol,isoamyl alcohol,isobutanol,octanoic acid,2-pentanone,2-butene,which constituted the unique flavor quality of banana wine.