Analysis of volatile aroma constituents of wine produced from Indian mango (Mangifera indica L.) by GC-MS

Abstract

Volatile aroma compounds are synthesized by wine yeast during wine fermentation. In this study the volatile aroma composition of two varieties of mango wine were determined to differentiate and characterize the wines. The wine was produced from the fruits of two varieties of mango cultivars namely Banginapalli and Alphonso. The volatile compounds formed in mango wine were analyzed by gas chromatography coupled with mass spectrometry (GC-MS). Thirty-two volatile compounds in wines were in lower concentration. Apart from the ethanol (8.5 ± 0.28 and 7.2 ± 0.28% v/v), 1-propanol (54.11 ± 0.33 and 42.32 ± 0.57 mg/l), isobutyl alcohol (102 ± 1.57 and 115.14 ± 2.88 mg/l) and isoamyl alcohol (123 ± 2.88 and 108.40 ± alcohols in the mango wines produced from the fruits of Banginapalli and Alphonso respectively. Ethyl acetate (35 ± 0.57 and 30.42 ± 1.15 mg/l) was the major ester component in both wines produced. Besides, other esters like ethyl octonoate, ethyl hexanoate and ethyl decanoate were also present in the wines. Cyclohexane methanol (1.45 ± 0.11 mg/l) was present only in wine made from Banginapalli was found only in Alphonso wine. The results demonstrate that the wine prepared from Banginapalli variety had better aroma composition and good taste than that from the Alphonso variety.

Impact of Pulp on the Chemical Profile of Mango Wine

“…These figures are comparable to those in other studies on mango wine, which reported ethanol contents of between 6.5 and 10.7% (v/v) (Reddy & Reddy, 2005;Reddy et al, 2010;Pino & Queris 2011). Glycerol is a simple alcohol and a by-product formed by S. cerevisiae in order to maintain the cytosolic redox balance, especially under anaerobic conditions (Wang et al, 2001).…”

“…2-Phenylethyl alcohol, isoamyl alcohol and (Z)-3-hexenol were at levels higher than their threshold levels in both the non-macerated and macerated wines, and the isobutyl alcohol level was higher than its threshold in the macerated wine only (Table 2). Isoamyl alcohol is known to be a major constituent of mango wine and is responsible for the winey odour (Reddy et al, 2010). Isobutyl alcohol is responsible for the fruity and winey odours, whereas (Z)-3-hexenol can contribute an intense green grassy odour.…”

“…They concluded that the ethanol level and aromatic components in mango wine were comparable to those of grape wine. Reddy et al (2010) found isoamyl alcohol and ethyl acetate to be in amounts comparable to that of grape wine. Pino and Queris (2011) reported the main aroma-active compounds in mango wine as aldehydes, esters and alcohols by using odour activity values.…”

“…In recent years, analysis of the volatile compounds of mango wine has been done on several cultivars, such as Banginapalli, Alphonso,Haden,Chok anan,Allampur baneshan,Neelam bangalora,Raspuri,R2E2 and Harum manis (Reddy & Reddy, 2005;Reddy et al, 2010;Li et al, 2011;Pino & Queris, 2011;Li et al, 2012). Reddy and Reddy (2005) used Saccharomyces cerevisiae together with pectinase to ferment six local varieties of Indian mango.…”

Perylenetetracarboxylic Diimide (PTCDI) Nanowires for Sensing Ethyl Acetate in Wine

“…7 8 Furthermore, excessive concentration of ethyl acetate generally suppresses the formation of other compounds contributing to a fruity aroma. 9 A simple and cost-effective device that can quantify the amount of ethyl acetate in wine during the wine manufacturing is of demand by wine producers since the taste of the wine will determine its grade, and subsequently the price of the wine. 10 Methods available for the analysis of air samples of ethyl acetate, such as gas chromatography and mass spectrometry, 11 are expensive and power consuming.…”