| Title: | Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution |
| Author(s): | Lan YB; Xiang XF; Qian X; Wang JM; Ling MQ; Zhu BQ; Liu T; Sun LB; Shi Y; Reynolds AG; Duan CQ; |
| Address: | "Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario L2S 3A1, Canada. Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China. Ji'an Ginseng Industry Development Center, Tonghua 134000, China. Ji'an General Station of Agricultural Technology Extension, Tonghua 134000, China. Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Electronic address: chqduan@cau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2019.02.074 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in key odor-active volatile compounds between 'Beibinghong' (Vitis amurensis?ª+x?ª+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)-beta-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" |
| Keywords: | Esters Fermentation Food Handling/methods Freezing Fruit/chemistry Gas Chromatography-Mass Spectrometry/*methods Humans Least-Squares Analysis Norisoprenoids Odorants/*analysis *Olfactometry Taste Vitis/chemistry Volatile Organic Compounds/analysis Wine/*; |
| Notes: | "MedlineLan, Yi-Bin Xiang, Xiao-Feng Qian, Xu Wang, Jia-Ming Ling, Meng-Qi Zhu, Bao-Qing Liu, Tao Sun, Lian-Bo Shi, Ying Reynolds, Andrew G Duan, Chang-Qing eng England 2019/03/13 Food Chem. 2019 Jul 30; 287:186-196. doi: 10.1016/j.foodchem.2019.02.074. Epub 2019 Feb 23" |
