Journal of Food Processing and Preservation ISSN 1745-4549

FORMATION OF AROMA COMPOUNDS DURING LONGAN JUICE

FERMENTATION BY WILLIOPSIS SATURNUS VAR. SATURNUS
WITH THE ADDITION OF SELECTED AMINO ACIDS jfpp_578 198..206

1 2 2 1,3
THI-THANH-TAM TRINH , BIN YU , PHILLIP CURRAN and SHAO-QUAN LIU
1
Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543,
Singapore
2
Firmenich Asia Pte Ltd., Tuas, Singapore

3
Corresponding author. TEL: +65-6516-2687;
FAX: +65-6775-7895. EMAIL:
chmLsq@nus.edu.sg
Received for Publication August 9, 2010
Accepted for Publication June 7, 2011
doi:10.1111/j.1745-4549.2011.00578.x
ABSTRACT
Longan (Dimocarpus longan Lour.) is a type of tropical fruit. This study investigated
the impact of L-leucine and L-phenylalanine on the volatile profiles of longan wine
fermented with a non-Saccharomyces yeast Williopsis saturnus ssp. saturnus CBS254
with a view to enhancing longan wine aroma. The results revealed the ability of this
yeast to enhance isoamyl alcohol and its ester isoamyl acetate (banana-like aroma),
and 2-phenylethanol and its ester 2-phenylethyl acetate (rose-like aroma) with the
addition of L-leucine and L-phenylalanine, respectively. The increased production
of the targeted acetate esters appeared to be at the expense of other acetate esters
except for methyl acetate, whereas the effects on the biotransformation of other vola-
tiles were minimal. Therefore, these findings suggest that the combination(s) of an
amino acid and yeast can be employed as a tool to manipulate the level of the targeted
aroma compounds so as to impart a specific aroma or to add flavor complexity to
longan wine.

PRACTICAL APPLICATIONS
Tropical fruits such as longan are often in oversupply during the peak season and
some are wasted because of lack of adequate processing technologies. Thus, there is a
need to add value to longan fruit via processing. Although drying as a form of pro-
cessing is commonly applied to longan fruit, fermentation is not widely practiced to
process and preserve this fruit because of lack of research and information. Longan
wine fermentation using the conventional grape wine fermentation technology
results in longan wine with inferior flavor. The aim of this study is to investigate the
fermentation of longan juice using a non-Saccharomyces yeast Williopsis saturnus
var. saturnus with addition of L-leucine and L-phenylalanine so as to modulate the
formation of aroma compounds.

beverages containing natural flavors because of perceived

INTRODUCTION
Fruit wine refers to alcoholic beverages made from fruits
other than grapes. The popularity of fruit wine, especially
tropical fruit wine, is increasing in spite of the relatively infe-
rior flavors due to lack of scientific knowledge. The addition
of artificial flavors into fruit wine may not improve its orga-
noleptic quality due to lack of flavor complexity and natural
characters; besides, consumers increasingly prefer foods and
health and environmental issues associated with synthetic
chemicals and the production thereof (Vanderhaegen et al.
2003). Furthermore, a simple adoption of grape winemaking
technology for fruit wine production may not necessarily lead
to quality fruit wine. The reasons can be attributed to the
compositional differences between grape fruits and tropical
fruits. As a consequence, tropical fruit wine production is a
field that is yet to be fully explored.

198 Journal of Food Processing and Preservation 36 (2012) 198–206 © 2011 Wiley Periodicals, Inc.
T.-T.-T. TRINH ET AL.
In the past, spontaneous fermentation was frequently prac-
ticed and characterized by a succession of yeast growth
whereby non-Saccharomyces yeasts dominated during the early
stages while Saccharomyces yeasts made up higher percentages
at the later stages (Fleet and Heard 1993; Fleet 2003). However,
with the application of selected wine yeast starter cultures of
Saccharomyces cerevisiae and Saccharomyces bayanus to ensure
consistency of the product and ease of control, wine flavor
complexity is often compromised (Lambrechts and Pretorius
2002; Romano et al. 2003). Consequently, a trend of using non-
Saccharomyces yeasts is emerging in winemaking to take advan-
tage of their positive role in imparting the organoleptic
characteristics back to wine (Fleet 2003; Viana et al. 2008).
The genus Williopsis was first defined in 1925 by Zender
(1925), since then, further species have been accommodated
within this genus (James et al. 1998) and demonstrated to
produce high levels of esters, e.g., isoamyl acetate (Iwase et al.
1995; Yilmaztekin et al. 2008, 2009). Furthermore, it has been
reported that Williopsis saturnus var. saturnus strains were
known to be able to convert higher alcohols into the corre-
sponding acetate esters, e.g., isoamyl alcohol into isoamyl
acetate when isoamyl alcohol was added into the fermenta-
tion medium (Vandamme and Soetaert 2002; Yilmaztekin
et al. 2009). Other yeasts were also found to produce high
levels of 2-phenylethyl acetate (Kluyveromyces marxianus
[Hansen] van der Walt., Fabre et al. 1998), acetate esters
(Hanseniaspora guilliermondii 11027 and 11102, Hans-
eniaspora osmophila 1471 and Pichia membranifaciens 10113
and 10550, Viana et al. 2008).
Many amino acids are the precursors to volatile flavor com-
pounds produced by yeasts. For example, L-tryptophan is the
precursor to undesirable tryptophol, L-phenylalanine is the
precursor to 2-phenylethanol (Webb and Ingraham 1963),
L-leucine is the precursor to isoamyl alcohol (3-methyl-1-
butanol) (Dickinson et al. 1997), L-valine is the precursor to
isobutyl alcohol (2-methyl-1-propanol) (Dickinson et al.
1998), L-isoleucine is the precursor to active amyl alcohol
(2-methyl-1-butanol) (Dickinson et al. 2000). The alcohols
produced react with acetic acid or other medium-chain fatty
acids (e.g., butanoic acid, octanoic acid) to form aroma-active
ester compounds.
Longan was chosen to make wine in this study because of
its rich amount of sugar, significant level of polyphenols,
good source of ascorbic acid, potassium, copper and other
minerals (Rangkadilok et al. 2005; Wall 2006), thus longan
wine can be considered to be a potential fruit wine for niche
markets. Particularly, longan fruit flesh was found to contain
total sugar at 67.35 g/100 g dry weight with xylose (2.94%),
fructose (2.3%), glucose (44.69%), maltose (15%) and
sucrose (5.37%) in its composition (Chang et al. 1998).
However, longan is low in those amino acids that play roles as
flavor precursors in wine fermentation such as leucine, isoleu-
cine and valine (2.39, 1.79 and 1.54 mg/100 g longan fruit
Journal of Food Processing and Preservation 36 (2012) 198–206 © 2011 Wiley Periodicals, Inc.
LONGAN WINE AROMA FERMENTED WITH WILLIOPSIS SATURNUS
flesh, respectively) (Chang et al. 1998). The objective of this
research was to assess the impact of added selected amino
acids on the production of targeted aroma compounds in
longan wine fermented with W. saturnus var. saturnus
CBS254 so as to enhance longan wine aroma.
MATERIALS AND METHODS
Yeasts and Chemicals
W. saturnus var. saturnus CBS254 from CBS Culture Collec-
tions (The Netherlands), L-leucine and L-phenylalanine from
Sigma-Aldrich (Oakville, ON, Canada) were used in longan
juice fermentation.
Preparation of Longan Juice and
Fermentation Conditions
Locally purchased longan fruits (Dimocarpus longan Lour.)
were used in this research. The fruits were picked up from the
market and longan juice was obtained within 24 h.The storage
temperature of the fruits was maintained at 4C and the juice at
-20C before fermentation. Longan juice (pH 6.9) was
adjusted to pH 3.6 with malic acid to hinder the growth of bac-
teria, and then centrifuged at 21,000 rpm, 4C for 15 min. The
supernatant was subsequently prefiltered through a 0.65-mm-
pore-size prefilter (Sartorius, Göttingen, Germany) before
aseptically filtering through a 0.45-mm-pore-size microfilter
(Sartorius), which can retain the yeast cells, thus removing
wild yeasts initially present in the juice (Chandler and Zydney
2005); moreover, sterility check was done by plate counting.
Aliquots of 200 mL of sterile longan juice inoculated with yeast
preculture grown in the same medium at 1 ¥ 105 cfu/mL initial
cell counts were fermented in a sterile 250 mL conical flask
capped with a cotton wool followed by aluminum foil at 20C
for 14 days. Three fermentations (each in replicate) were per-
formed without shaking, including control (without amino
acid), and 0.05% (w/v) L-leucine-added and 0.05% (w/v)
L-phenylalanine-added longan juices. All equipment in
contact with the juices was autoclaved at 121C for 15 min.
Longan Wine Analysis and Yeast
Enumeration
A 20-mL sample was taken aseptically after swirling gently the
conical flasks for homogenization on days 0, 3, 6, 10 and 14 of
fermentation. The samples were then used to measure pH,
Brix values and optical density using UV-vis spectrophotom-
eter (Shimadzu, Kyoto, Japan) at 600 nm. One mL of samples
was aseptically taken for yeast enumeration by plating using
potato dextrose agar (Oxoid Ltd., Hampshire, England) on
days 0 and 14. The remaining samples were centrifuged at
5,000 rpm, 4C for 15 min in capped tubes to remove yeast
199
LONGAN WINE AROMA FERMENTED WITH WILLIOPSIS SATURNUS T.-T.-T. TRINH ET AL.

cells. The cell-free supernatants were stored at -20C before

analysis. All determinations were conducted in duplicate.

Analysis of Volatile Compounds in

Longan Wine
Volatile compounds were analyzed by headspace-solid phase
microextraction sampling combined with gas chromatography
6890-flame ionization detector/mass spectrometry detector
5975 (Agilent Technologies, Santa Clara, CA) (HS-SPME-GC-
FID/MSD). Five mL of samples was placed in a 15-mL glass vial
tightly capped with a poly-tetra-fluoro-ethylene/silicone
septum and subjected to automatic HS-SPME exposure for
30 min at 60C to get the required headspace–liquid equilib-
rium. The SPME fused silica fiber coated with 85 mm carboxen/
polydimethylsiloxane (Supelco Co., Bellefonte, PA) was
applied for the extraction of volatiles.After extraction, the vola-
tiles were thermally desorbed by inserting the fiber into the GC
injector set at 250C and operated in splitless mode for 150 s.An
Agilent code of stationary phase of column which is composed
of Nitroterephthalic acid modified polyethylene glycol,
highly polar and applied to analyze volatile fatty acids and
phenols (Agilent Technologies) capillary column (0.25 mm
I.D. ¥ 60 mL ¥ 0.25 mm film thickness) was performed for
chromatographic separation. The GC oven temperature was
programmed to operate from 50 to 230C, first maintained at
50C for 4 min and then increased to 230C with a rate of
5C/min and kept for 20 min. FID temperature was set at 250C,
and MSD was operated in the electron impact mode at 70 eV.
Identification of the eluted compounds (in duplicate) was
achieved by matching their mass spectra against NIST 8.0 MS
library (National Institute of Standards and Technology, Gaith-
ersburg, MD) and confirmed with linear retention index (LRI) FIG. 1. GROWTH OF WILLIOPSIS SATURNUS VAR. SATURNUS CBS254
values. LRI values on the FFAP column were determined using (AS OPTICAL DENSITY [OD] AT 600 nm), BRIX AND PH CHANGES
DURING LONGAN JUICE FERMENTATION WITH AND WITHOUT ADDED
a series of alkanes (C5–C25) run under identical conditions. The
AMINO ACIDS
results shown (in duplicate analysis) represent the means for Longan juice without added amino acid (control) (䉬). Longan juice with
two independent fermentations with their standard deviations. added L-leucine (䉱). Longan juice with added L-phenylalanine ( ).

Statistical Analysis
An analysis of variance was applied to the experimental data
obtained at day 14 of fermentation. The significant differ-
ences were determined by Tukey’s honestly significant differ-
ence test. All statistical analyses were performed using the
software R for Windows, version 2.9.1. The mean values and
standard deviations were calculated from the data obtained
from two independent fermentations.
except that the yeast grew at a slower rate with a lower OD600 nm
(Fig. 1) when phenylalanine was added. There were essen-
tially no differences between Brix or pH changes with and
without added amino acids. The Williopsis yeast utilized
sugars weakly (approximately 36% initial sugar was
consumed).

RESULTS Kinetic Changes in Volatile Compounds

Yeast Growth, Total Soluble Solids and pH
Changes during Longan Juice Fermentation
The growth kinetics of the yeast W. saturnus CBS254 were
similar irrespective of leucine and phenylalanine addition,
during Longan Juice Fermentation
Figure 2 shows the kinetic changes in acetate esters in the
presence and absence of added leucine and phenylalanine.
Most of the acetate esters increased initially then decreased,
except for 2-phenylethyl acetate that increased steadily. The

200 Journal of Food Processing and Preservation 36 (2012) 198–206 © 2011 Wiley Periodicals, Inc.
T.-T.-T. TRINH ET AL. LONGAN WINE AROMA FERMENTED WITH WILLIOPSIS SATURNUS

FIG. 2. CHANGES IN ACETATE ESTERS DURING

LONGAN JUICE FERMENTATION BY WILLIOPSIS
SATURNUS VAR. SATURNUS CBS254
Longan juice without added amino acid
(control) (䉬). Longan juice with added
L-leucine (䉱). Longan juice with added
L-phenylalanine ( ). GC-FID, gas
chromatography 6890-flame ionization
detector.

addition of leucine increased the production of isoamyl
acetate, while decreasing the formation of butyl, isobutyl
and hexyl acetates, and 2-phenylethyl acetate remained
unchanged, relative to the control. Similarly, the addition of
phenylalanine enhanced the production of 2-phenylethyl
acetate, while decreasing the formation of butyl, isobutyl,
isoamyl and hexyl acetates, compared with the control.
The kinetics of ethyl esters in the presence of added leucine
and phenylalanine are shown in Fig. 3. Most of the ethyl esters
(ethyl butyrate, ethyl 2-butenoate, ethyl 3-hydroxybutyrate
and ethyl benzoate) that were naturally present in the longan
juice decreased consistently without being affected by the
addition of leucine or phenylalanine, relative to the control.
Ethyl acetate and ethyl octanoate increased consistently and

FIG. 3. CHANGES IN ETHYL ESTERS DURING

LONGAN JUICE FERMENTATION BY WILLIOPSIS
SATURNUS VAR. SATURNUS CBS254
Longan juice without added amino acid
(control) (䉬). Longan juice with added
L-leucine (䉱). Longan juice with added
L-phenylalanine ( ). GC-FID, gas
chromatography 6890-flame ionization
detector.

Journal of Food Processing and Preservation 36 (2012) 198–206 © 2011 Wiley Periodicals, Inc. 201
LONGAN WINE AROMA FERMENTED WITH WILLIOPSIS SATURNUS
their synthesis was decreased to a small extent by the addition
of leucine or phenylalanine, compared with the control.
Figure 4 shows that most of the alcohols increased consis-
tently with the exception of linalool that decreased. The addi-
tion of leucine and phenylalanine markedly increased the
production of isoamyl alcohol and 2-phenyethanol, respec-
tively. The production of ethanol and isobutyl alcohol was not
markedly influenced by the presence of added amino acids,
nor was linalool reduction.
The changes in fatty acids including acetic, hexanoic,
octanoic and decanoic acids are presented in Fig. 5. Acetic
acid is a common product of yeast metabolism, thus account-
ing for its continuous increase during fermentation. More-
over, acetic acid is considered to be unpleasant at
202 Journal of Food Processing and Preservation 36 (2012) 198–206 © 2011 Wiley Periodicals, Inc.
T.-T.-T. TRINH ET AL.
FIG. 4. CHANGES IN ALCOHOLS DURING
LONGAN JUICE FERMENTATION BY WILLIOPSIS
SATURNUS VAR. SATURNUS CBS254
Longan juice without added amino acid
(control) (䉬). Longan juice with added
L-leucine (䉱). Longan juice with added
L-phenylalanine ( ). GC-FID, gas
chromatography 6890-flame ionization
detector.
concentrations near its flavor threshold because of its high
volatility. The addition of leucine and phenylalanine
appeared to slightly decrease acetic acid production. While
hexanoic acid decreased initially then stabilized, octanoic and
decanoic acids increased initially then decreased, neither was
affected by the addition of leucine or phenylalanine.
Figure 6 shows the changes in aldehydes (acetaldehyde,
2-butenal and benzaldehyde) that occur naturally in longan
juice. Short-chain volatile aldehydes are important to the
flavor of a number of foods and beverages, contributing
flavor characteristics ranging from “apple-like” to “citrus-
like” to “nutty” depending on the chemical structure (Zoeck-
lein et al. 1995). Both acetaldehyde and benzaldehyde
decreased consistently, whereas 2-butenal decreased initially
FIG. 5. CHANGES IN ACIDS DURING LONGAN
JUICE FERMENTATION BY WILLIOPSIS
SATURNUS VAR. SATURNUS CBS254
Longan juice without added amino acid
(control) (䉬). Longan juice with added
L-leucine (䉱). Longan juice with added
L-phenylalanine ( ). GC-FID, gas
chromatography 6890-flame ionization
detector.
T.-T.-T. TRINH ET AL.
FIG. 6. CHANGES IN ALDEHYDES DURING LONGAN JUICE
FERMENTATION BY WILLIOPSIS SATURNUS VAR. SATURNUS CBS254
Longan juice without added amino acid (control) (䉬). Longan juice with
added L-leucine (䉱). Longan juice with added L-phenylalanine
( ). GC-FID, gas chromatography 6890-flame ionization detector.
then increased, neither was impacted by the addition of
leucine or phenylalanine.
DISCUSSION
A majority of volatile flavor compounds identified in longan
wine (Table 1) are known to convey sensory properties to
grape and other fruit wines such as orange wine, pineapple
wine, etc. (Rapp and Mandery 1986; Selli et al. 2003; Pino and
Queris 2010). Moreover, yeasts belonging to the Williopsis
genus have the ability to utilize sugar oxidatively for cell
growth with the production of desirable fruity flavors (Iwase
et al. 1995; Yilmaztekin et al. 2008, 2009). Particularly, W. sat-
urnus strains are known to be able to convert higher alcohols
into the corresponding acetate esters (Janssens 1991). An
example is the conversion of isoamyl alcohol into isoamyl
acetate (Yilmaztekin et al. 2009). The present study has dem-
onstrated that this yeast can also convert 2-phenylethanol
into 2-phenylethyl acetate that is more stable than isoamyl
acetate and other acetate esters (Fig. 2).
A variety of volatile metabolites can be formed via the
metabolism of yeasts. The most typical volatile product in
Journal of Food Processing and Preservation 36 (2012) 198–206 © 2011 Wiley Periodicals, Inc.
LONGAN WINE AROMA FERMENTED WITH WILLIOPSIS SATURNUS
wine is ethanol. Moreover, other alcohols are produced from
amino acids such as branched-chain alcohols from branched-
chain amino acids (e.g., isoamyl alcohol from leucine, Dickin-
son et al. 1997) and aromatic alcohols from aromatic amino
acids (e.g., 2-phenylethanol from phenylalanine, Webb and
Ingraham 1963). Higher alcohols, characterized by their
strong and pungent smell and taste, can significantly influence
wine taste and character (Lambrechts and Pretorius 2002).
They are also precursors for ester formation (Soles et al.1982).
In this study, W. saturnus CBS254 was able to significantly
enhance the production of aroma-active compounds isoamyl
alcohol and its ester isoamyl acetate (banana-like aroma), and
2-phenylethanol and its ester 2-phenylethyl acetate (rose-petal
aroma), when longan juice was fortified with L-leucine or
L-phenylalanine, respectively. The catabolism of leucine and
phenylalanine by yeast resulted in the production of isoamyl
alcohol and 2-phenylethanol, respectively. These two alcohols
together with acetyl-CoA were used for the biosynthesis of
isoamyl acetate and 2-phenylethyl acetate by the action of
alcohol acetyltransferase (Yoshioka and Hashimoto 1981),
which may account for the enhanced formation of isoamyl
acetate and 2-phenylethyl acetate with the addition of leucine
and phenylalanine described above (Fig. 2). The reduction in
the formation of butyl, isobutyl, isoamyl and hexyl acetates
may be explained by the diversion of acetyl-CoA to the biosyn-
thesis of isoamyl acetate and 2-phenylethyl acetate because
acetyl-CoA is one of the precursors to acetate ester production
catalyzed by alcohol acetyltransferases (Yoshioka and Hash-
imoto 1981). On the other hand, the slightly decreased forma-
tion of acetic acid induced by the addition of L-leucine and
L-phenylalanine may also be due to diversion of acetyl-CoA to
acetate ester biosynthesis instead of being used to synthesize
fatty acids (Lambrechts and Pretorius 2002).
The addition of leucine and phenylalanine to longan juice
was expected to increase the formation of isoamyl alcohol and
2-phenylethanol and the corresponding isoamyl acetate and
2-phenylethyl acetate in longan wine, respectively. Indeed,
isoamyl acetate and 2-phenylethyl acetate together with
isoamyl alcohol and 2-phenylethanol were produced in
greater amounts in longan wine with added leucine and phe-
nylalanine and differed significantly at the statistical level
relative to the control, whereas most other volatiles were not
statistically different from the control (Table 1). Moreover,
ethanol, ethyl acetate, isoamyl acetate and 2-phenylethyl
acetate were the major aroma compounds. Together with
isoamyl alcohol and 2-phenylethanol, their corresponding
acetate esters play positive roles in wine aroma, imparting
fruity and flowery flavor (Rapp and Mandery 1986), and were
among the target esters to be produced by non-Saccharomyces
yeasts (Viana et al. 2009; Lee et al. 2010; Trinh et al. 2010,
2011).
Therefore, the addition of a specific amino acid into longan
juice can be exploited to raise the level of the targeted aroma
203
204
TABLE 1. MAJOR VOLATILE COMPOUNDS IN LONGAN WINE FERMENTED WITH WILLIOPSIS SATURNUS CBS254 WITH ADDED AMINO ACIDS (DAY 14)

Mean ⫾ standard deviation (106 area unit)

Volatile Molecular CAS
No. compound LRI* formula number LW control† LW Leu‡ LW Phe§
1 Methyl acetate 865 C3H6O2 79-20-9 2.65 ⫾ 0.32a (0.12)¶ 2.74 ⫾ 0.30a (0.14) 2.43 ⫾ 0.34a (0.10)
2 Ethyl acetate 922 C4H8O2 141-78-6 517.04 ⫾ 28.13a (24.29) 471.09 ⫾ 13.51ab (23.56) 436.88 ⫾ 53.08b (18.79)
3 Isobutyl acetate 1,028 C6H12O2 110-19-0 5.07 ⫾ 0.64a (0.24) 4.22 ⫾ 0.46a (0.21) 3.17 ⫾ 0.35b (0.14)
4 Ethyl butyrate 1,046 C6H12O2 105-54-4 1.48 ⫾ 0.45a (0.07) 1.67 ⫾ 0.24a (0.08) 1.58 ⫾ 0.23a (0.07)
5 1-butyl acetate 1,074 C6H12O2 123-86-4 0.59 ⫾ 0.03b (0.03) 0.45 ⫾ 0.03a (0.02) 0.49 ⫾ 0.06a (0.02)
6 Isoamyl acetate 112 C7H14O2 123-92-2 70.38 ⫾ 7.17a (3.31) 124.70 ⫾ 7.93b (6.24) 49.30 ⫾ 6.75c (2.12)
7 Ethyl 2-butenoate 1,176 C6H10O2 623-70-1 0.09 ⫾ 0.02a (0.00) 0.15 ⫾ 0.05b (0.01) 0.08 ⫾ 0.01a (0.00)
8 Hexyl acetate 1,296 C8H16O2 142-92-7 0.79 ⫾ 0.10a (0.04) 0.80 ⫾ 0.21a (0.04) 0.56 ⫾ 0.10a (0.02)
9 Ethyl octanoate 1,463 C10H20O2 106-32-1 0.36 ⫾ 0.11a (0.02) 0.32 ⫾ 0.08a (0.02) 0.28 ⫾ 0.07a (0.01)
10 Ethyl 3-hydroxybutyrate 1,557 C6H12O3 5405-41-4 0.03 ⫾ 0.01a (0.00) 0.03 ⫾ 0.01a (0.00) 0.02 ⫾ 0.00a (0.00)
LONGAN WINE AROMA FERMENTED WITH WILLIOPSIS SATURNUS

11 2-phenylethyl acetate 1,873 C10H12O2 103-45-7 122.55 ⫾ 11.78a (5.76) 125.83 ⫾ 13.45a (6.29) 291.78 ⫾ 24.45b (12.55)
12 Ethanol 965 C2H6O 64-17-5 1,364.38 ⫾ 426.94a (64.10) 1,223.82 ⫾ 297.47a (61.20) 1,486.49 ⫾ 363.67a (63.92)
13 Isobutyl alcohol 1,093 C4H10O 78-83-1 8.97 ⫾ 2.01a (0.42) 7.89 ⫾ 1.37a (0.39) 7.95 ⫾ 1.62a (0.34)
14 Isoamyl alcohol 1,230 C5H12O 123-51-3 7.20 ⫾ 0.70a (0.34) 10.06 ⫾ 0.80b (0.50) 6.23 ⫾ 0.92a (0.27)
15 Linalool L 1,580 C10H18O 78-70-6 1.22 ⫾ 0.08a (0.06) 1.24 ⫾ 0.06a (0.06) 1.47 ⫾ 0.03b (0.06)
16 2-phenylethanol 1,975 C8H10O 60-12-8 6.26 ⫾ 0.19a (0.29) 6.86 ⫾ 0.26a (0.34) 16.84 ⫾ 0.81b (0.72)
17 Acetic acid 1,489 C2H4O2 64-19-7 11.34 ⫾ 2.31a (0.53) 9.27 ⫾ 1.98a (0.46) 10.73 ⫾ 2.29a (0.46)
18 Acetaldehyde 852 C2H4O 75-07-0 2.85 ⫾ 0.31a (0.13) 3.06 ⫾ 0.22a (0.15) 3.39 ⫾ 0.84a (0.15)
19 2-butenal 1,057 C4H6O 4170-30-3 5.20 ⫾ 0.47a (0.24) 5.40 ⫾ 0.61a (0.27) 5.89 ⫾ 0.61a (0.25)

Data with the same letters are not significantly different according to Tukey’s honestly significant difference at 95% confidence level (n = 4).
* Linear retention index calculated on a code of stationary phase of column which is composed of Nitroterephthalic acid modified polyethylene glycol, highly polar and applied to analyze volatile fatty
acids and phenols capillary column.
† Longan wine without added amino acid.
ठLongan wine with added L-leucine and L-phenylalanine, respectively.
¶ Relative peak area (%) that equals to the peak area of a compound divided by the total peak area of 19 compounds.
CAS, chemical abstracts service.
T.-T.-T. TRINH ET AL.

Journal of Food Processing and Preservation 36 (2012) 198–206 © 2011 Wiley Periodicals, Inc.
T.-T.-T. TRINH ET AL.
compounds in longan wine, making longan wine product
favorable to consumers. This application has been employed
for making other fruit wines such as apple and lychee wine in
China (Gai et al. 2005; Zhang et al. 2008). Sensory analysis is
required to evaluate the relative contribution of each volatile
compound to the organoleptic characteristics of longan wine.
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