JIA-2018-09

2133 WANG Ying et al. Journal of Integrative Agriculture 2018, 17(9): 2126–2136 Table 5 Chemical composition of volatile compounds from two kinds of blackberry wines fermented respectively with alone Saccharomyces cerevisiae FM-S-115 strain and both FM-S-115 and the isolate Hmp-1 No. Compounds 1) RT (min) 2) Area percentage (%) 1 3) 2 4) 1 Hexanal 6.170 0.568 N.d 2 No match 5) 6.231 0.500 N.d 3 1,3-Butanediol 6.644 3.528 5.962 4 2.3-Butanediol 6.833 0.914 1.557 5 Furfural 6.994 4.985 1.914 6 2-Furancarb oxaldehyde 7.015 3.118 N.d 7 1-Hexanol 8.073 N.d 0.484 8 cis -5-Hydroxy-2-methyl-1,3-dioxane 8.906 N.d 0.821 9 2-Heptanol 9.176 N.d 0.702 10 4-Ethylbenzoic acid,cyclopentyl ester 9.256 6.543 3.977 11 trans -4-Hydroxymethyl-2-methyl-1,3-dioxo 9.376 N.d 0.577 12 2(3H)-Furanone, dihydro- 9.630 0.303 0.260 13 Benzaldehyde 10.759 8.964 5.161 14 No match 10.958 N.d 0.114 15 N-Acetyl-cytidine, 11.141 N.d 0.535 16 Hexanoic acid, ethyl ester 11.767 0.373 N.d 17 Octanal 11.916 0.202 N.d 18 Pentanoic acid, 2-hydroxy-4-methyl-, ethyl ester 13.350 0.246 N.d 19 2-Octenal 13.418 2.824 N.d 20 Cyclotrisiloxane, hexamethyl- 13.658 1.907 2.363 21 1-Octanol 13.738 0.644 0.617 22 Nonanal 14.673 2.115 1.079 23 Phenylethyl alcohol 14.915 30.973 35.170 24 No match 15.365 0.021 N.d 25 No match 16.034 N.d 0.096 26 Octanoic acid 16.380 N.d 5.414 27 Butanedioic acid, diethyl ester 16.525 3.527 6.434 28 1,8-Menthadien-4-ol 16.604 N.d 0.174 29 Octanoic acid ethyl ester 16.919 0.437 N.d 30 Benzoic acid, 2-hydroxy-, methyl ester 16.929 N.d 0.565 31 Alpha-terpineol 17.000 N.d 0.585 32 No match 17.183 0.610 0.490 33 Cyclotetrasiloxane,octamethyl 17.260 N.d 0.426 34 Benzaldehyde, 2,5-dimethyl- 17.473 17.050 14.660 35 1,2-Benzisothiazole 17.691 0.068 N.d 36 Benzothiazole 17.706 N.d 0.726 37 Benzeneacetic acid, ethyl ester 17.966 0.430 0.599 38 Hexadecanoic acid 18.018 0.308 N.d 39 Acetic acid, 2-phenylethyl ester 18.196 0.281 0.373 40 2-Decenal 18.346 1.585 N.d 41 Diethyl hydroxyl butanedioate 18.352 N.d 0.377 42 No Match 19.157 0.204 N.d 43 Triacetin 19.695 0.207 N.d 44 Decanoic acid 20.049 0.176 N.d 45 2-Undecenal 20.165 1.806 N.d 46 Butanedioic acid diethyl ester 21.106 0.207 N.d 47 Phenol, 2,4-bis(1,1-dimethylethyl) 22.244 4.224 7.564 48 1,2-Benzenedicarboxylic acid 26.450 0.134 N.d Total 99.982 99.776 1) Compounds listed in order of retention time. 2) RT, retention time. 3) Blackberry wine fermented with only FM-S-115. 4) Blackberry wine fermented with both FM-S-115 and Hmp-1. 5) There is not matching compound in the database Willey 6.1 (NY, USA) N.d, not detected.