Analysis of the volatile compounds in sugarcane juice wine using solid-phase microextraction techniques coupled with gas chromatography-mass

Abstract

The aim of this work was to characterize the volatile composition of a wine of good quality prepared from sugarcane juice, which may consequently aggregate further values to the sugarcane juice. The volatile constituents of wine obtained from sugarcane wine were analyzed by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry. A fiber of DVB/CAR/PDMS was used for the extraction of volatile compounds. A total of 96 volatile compounds, including 46 esters, 12 alcohols, 10 acids, 4 terpenes, 7 aldehydes, 4 ketones, 4 n-paraffins, 3 acetals, 1 sulfur compound and other 5 of different chemical nature were identified in wine. The major constituents found in wine volatiles were 3-methylbutan-1-ol, ethyl octanoate, ethyl hexanoate, 2-phenylethanol and diethyl succinate. The aroma of the sugarcane wine has a full wine and cane aroma, whereas the flavor was soft, mellow and slightly sweet. According to the sensory evaluation, the panelists considered that the flavor of the sugarcane wine was good. The results of the hedonic scale showed that 56% of the judges preferred the wine as ‘like very much’ and 44% preferred it as ‘like moderately’.