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Volatile profiles of tomato wine before and after ageing |
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| รหัสดีโอไอ | |
| Creator | 1. John Owusu 2. Haile Ma 3. Zhenbin Wang 4. Newlove Akowuah Afoakwah 5. Agnes Amissah |
| Title | Volatile profiles of tomato wine before and after ageing |
| Publisher | Maejo University |
| Publication Year | 2557 |
| Journal Title | Maejo International Journal of Science and Technology |
| Journal Vol. | 8 |
| Journal No. | 2 |
| Page no. | 129 |
| Keyword | tomato wine,volatile profile,aroma,odour threshold,wine ageing |
| ISSN | 1905-7873 |
| Abstract | The volatile profiles of tomato wine before and 90 days after storage at 10o and 15o were determined. The results indicate that storage temperature significantly influences thevolatile composition of tomato wine. A total of 75 volatile compounds are identified, viz. 38 esters, 7 carbonyls, 1 furan, 4 sulphur-containing compounds, 18 higher alcohols, 6 fatty acids and 1 terpene. Twenty-five volatile compounds are present beyond their odour threshold, but the major contributors to the overall aroma of tomato wine are ethyl octanoate, ethyl hexanoate and isoamyl acetate, which are characterised by fruity notes. The potent odoriferous volatile compound, linalool, contributes much to the wine stored at 15o than at 10o. Storage significantly improves the fruitiness of tomato wine. |
