African Journal of Food Science Vol. 4(2), pp. 052-061, February, 2010

ISSN 1996-0794 © 2010 Academic Journals  

Full Length Research Paper

Effect of skin contact treatments on the aroma profile and chemical components of mulberry (Morus alba Linn.) wines   Supachai Samappito1 and Luchai Butkhup2*   1Department of Biotechnology, Faculty of Technology, Mahasarakham University, Mahasarakham 44000, Thailand. 2Laboratory Equipment Center, Mahasarakham University, Mahasarakham 44000, Thailand.   *Corresponding author: E-mail: Tak_biot2000@yahoo.com.   Accepted 14 December, 2009

Abstract

A study was conducted to determine the effect of extended skin contact time on the sensory properties of mulberry wine. Aroma components were analyzed by headspace–solid phase microextraction coupled with gas chromatography–mass spectrometry (HS–SPME/GC–MS). The contents in aroma compounds were related to the skin contact time. Compared with immediate pressing and 6 h skin contact, 12 h skin contact improved the sensory characteristics. Skin contact slightly increased some aroma attributes, including phenylethyl alcohol, 1-decanol, 3-ethoxy-1-propanol, ethyl acetate, isobutyl acetate, ethyl octanoate, isoamyl acetate, ethyl butanoate, ethyl hexanoate, and ethyl butyrate. Attributes such as fruity, solvent, floral and fatty had a significant increase in wines elaborated with skin contact. In the present work, the aromatic profile of mulberry wine was first characterized. With regard to the overall aromatic characteristics and quality, the skin contact wines gave better aroma than the control wine.

Key words: Mulberry, aromatic compound, skin contact.