| Title: | "Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests" |
| Author(s): | Ma Y; Tang K; Xu Y; Li JM; |
| Address: | "Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu, P. R. China. State Key Laboratory of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu, P. R. China. Center of Science and Technology, ChangYu Group Company Ltd. , Yantai, Shandong P. R. China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "The key aroma compounds of Chinese Vidal icewine were characterized by means of gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS) on polar and nonpolar columns, and their flavor dilution (FD) factors were determined by aroma extract dilution analysis (AEDA). A total of 59 odor-active aroma compounds in three ranks of Vidal icewines were identified, and 28 odorants (FD >/= 9) were further quantitated for aroma reconstitution and omission tests. beta-Damascenone showed the highest FD value of 2187 in all icewines. Methional and furaneol were first observed as important odorants in Vidal icewine. Aroma recombination experiments revealed a good similarity containing the 28 important aromas. Omission tests corroborated the significant contribution of beta-damascenone and the entire group of esters. Besides, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) and 3-(methylthio)-1-propanal (methional) also had significant effects on icewine character, especially on apricot, caramel, and tropical fruit characteristics" |
| Keywords: | "Aldehydes/analysis Candy Carbohydrates China Chromatography, Gas/methods Food Analysis/methods Fruit Furans/analysis Gas Chromatography-Mass Spectrometry/methods Humans Norisoprenoids/analysis Odorants/*analysis Olfactometry/methods Prunus armeniaca/chemi;" |
| Notes: | "MedlineMa, Yue Tang, Ke Xu, Yan Li, Ji-Ming eng 2016/12/28 J Agric Food Chem. 2017 Jan 18; 65(2):394-401. doi: 10.1021/acs.jafc.6b04509. Epub 2017 Jan 6" |
