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Food Res Int

Title:		"Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry"
Author(s):		Xiang XF; Lan YB; Gao XT; Xie H; An ZY; Lv ZH; Yin S; Duan CQ; Wu GF;
Address:		"Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Center for Viticulture and Enology, College of Food Science & 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. Nanfang Putaogou Winey Co., Ltd, Huaihua 418000, China. Center for Viticulture and Enology, College of Food Science & 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: wumaple@cau.edu.cn"
Journal Title:		Food Res Int
Year:		2020
Volume:		20200604
Issue:
Page Number:		109388 -
DOI:		10.1016/j.foodres.2020.109388
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Differences in key odor-active volatile compounds among the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine were identified for the first time by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Results from aroma extract dilution analysis (AEDA) showed that there were 34, 45, and 37 odor-active compounds in the head, heart and tail fractions, respectively. Besides, 20, 22, and 17 quantified compounds, respectively, showed odor activity values (OAVs) > 1. The head fraction was characterized by fruity, fusel/solvent notes owing to higher concentrations of higher alcohols and esters, while the tail fraction had more intense smoky/animal, sweaty/fatty attributes due to higher concentrations of volatile phenols and fatty acids. Finally, the heart fraction was characterized by ethyl octanoate, ethyl hexanoate, ethyl 3-phenylpropanoate, ethyl cinnamate, isoamyl alcohol, guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 2,3-butanedione, and (E)-beta-damascenone. Furthermore, observation of the distillation progress indicated that different volatiles with various boiling points and solubilities followed diverse distillation patterns: concentrations of most esters, higher alcohols, terpenes and C13-norisoprenoids decreased, while concentrations of volatile phenols, fatty acids and some aromatic compounds increased during distillation. As a result, their final concentrations in the three distillate fractions varied significantly"
Keywords:		Gas Chromatography-Mass Spectrometry Odorants/analysis Olfactometry *Vitis *Volatile Organic Compounds/analysis *Wine/analysis Aroma Aroma extract dilution analysis Distillation cut Gas chromatography-olfactometry-mass spectrometry Spine grape (Vitis davi;
Notes:		"MedlineXiang, Xiao-Feng Lan, Yi-Bin Gao, Xiao-Tong Xie, Han An, Zhao-Yan Lv, Zhi-Hao Yin-Shi Duan, Chang-Qing Wu, Guang-Feng eng Research Support, Non-U.S. Gov't Canada 2020/11/26 Food Res Int. 2020 Nov; 137:109388. doi: 10.1016/j.foodres.2020.109388. Epub 2020 Jun 4"