化学
嗅觉测定
芳香
气味
葡萄酒
气相色谱法
苯乙醛
食品科学
色谱法
葡萄酒的香气
有机化学
作者
Yi‐Bin Lan,Xiao‐Feng Xiang,Xu Qian,Jiaming Wang,Mengqi Ling,Baoqing Zhu,Tao Liu,Lian-Bo Sun,Ying Shi,Andrew G. Reynolds,Chang‐Qing Duan
标识
DOI:10.1016/j.foodchem.2019.02.074
摘要
Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in key odor-active volatile compounds between 'Beibinghong' (Vitis amurensis × V. vinifera) icewines and dry wines were investigated by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Acceptable agreement between the olfactometric and quantitative results was obtained. 'Beibinghong' icewine was characterized by high concentrations of volatile phenols, lactones, (E)-β-damascenone, and phenylacetaldehyde, which were associated with on-vine freezing-thawing events in grape. Low concentrations of higher alcohol acetates and ethyl esters of fatty acids were attributed to hyperosmotic stress during fermentation. The overall aroma of icewine could be mimicked by reconstitution containing 44 identified volatiles. Partial least squares regression analysis demonstrated that the concentrations of these volatile compounds determined the distinct sensory profiles of icewines, which have higher intensities of honey/sweet, smoky, caramel, dried fruit, apricot/peach, and floral aromas, and lower intensities of fresh fruity and herbaceous notes in comparison with dry wines.
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