Study on chemical compositions, sensory properties, and volatile compounds of banana wine

摘要

Banana contains abundant nutrients and has unique aroma and taste, thus, to developbanana beverages as new healthy products becomes necessary. In this work,banana juice (BJ) and wines at different fermentation stages were made and theirphysicochemical, flavor, and sensory properties were analyzed. The post-fermentationof banana wine (HBW) had lower pH and higher Brix degree, containing morecontents of reducing sugar, total acid, and alcohol than the primary fermentationof banana wine (PBW). The HBW was superior to the PBW in appearance, aroma,taste, and typicality. The main volatile components in banana wines were esters andalcohols, while those in BJ were esters and ketones, and the HBW had higher flavorcomplexity than the PBW. Different banana wines could be distinguished accordingto their aroma substances by the electronic nose (E-nose) combined with PCA. Thiswork would provide basis for future production of banana wine with good quality.Practical applicationsTo meet needs of customers and markets, it is necessary to explore new healthybanana products. Thus, banana wines are a good choice. This study was done at thelab scale, but it was expected to help industrial production of banana wine with goodflavor and quality.