« Previous Abstract"Diel periodicity and influence of age and mating on sex pheromone titer in gypsy moth,Lymantria dispar (L.)"    Next Abstract"Comparison analysis of full-spectrum metabolomics revealed on the variation of potential metabolites of unscented, Chloranthus spicatus scented, and Osmanthus fragrans (Thunb.) Lour. scented Congou black teas" »

Molecules

Title:		Chemical and Sensory Characterization of Cabernet Sauvignon Wines from the Chinese Loess Plateau Region
Author(s):		Tang K; Xi YR; Ma Y; Zhang HN; Xu Y;
Address:		"Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China. tandy81@jiangnan.edu.cn. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China. tandy81@jiangnan.edu.cn. Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China. xiyanru@163.com. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China. xiyanru@163.com. Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China. 7160201007@vip.jiangnan.edu.cn. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China. 7160201007@vip.jiangnan.edu.cn. Chateau Rongzi Company Ltd., Linfen 042100, China. huiningz@126.com. Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China. yxu@jiangnan.edu.cn. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, China. yxu@jiangnan.edu.cn"
Journal Title:		Molecules
Year:		2019
Volume:		20190321
Issue:		6
Page Number:		-
DOI:		10.3390/molecules24061122
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"In this study, the aroma profiles of Cabernet Sauvignon wines from a new grape growing region, Loess Plateau, China, were established by gas chromatography(-)olfactometry, gas chromatography(-)mass spectrometry and sensory analysis. The sensory profiles of wines form five different young vineyards in the Loess Plateau region were obtained by descriptive analysis. Blackcurrant (p < 0.01), pear and dried plum (p < 0.05), mushroom, smoked and green pepper (p < 0.1) had significant differences on the five vineyards. A total of 76 odor-active aroma compounds were identified in the wines, and 45 volatile compounds were selected as those having the greatest impact on the aroma components and these were quantitated by five different methods. In addition, the correlation model of the Loess Plateau region's sensory characteristics and aroma compounds was established by partial least squares regression (PLSR) to determine the influence of various aroma active substances on aroma attributes"
Keywords:		"China Chromatography, Gas *Environment Liquid-Liquid Extraction Mass Spectrometry Odorants/analysis Phytochemicals/chemistry Solid Phase Extraction Vitis/*chemistry Volatile Organic Compounds/analysis Wine/*analysis Cabernet Sauvignon Gc-o Loess Plateau a;"
Notes:		"MedlineTang, Ke Xi, Yan-Ru Ma, Yue Zhang, Hui-Ning Xu, Yan eng 2016YFD0400504/National Key R&D Program/ LITE2018-12/National First-class Discipline Program of Light Industry Technology and Engineering/ Switzerland 2019/03/25 Molecules. 2019 Mar 21; 24(6):1122. doi: 10.3390/molecules24061122"