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Food Chem

Title:		"Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine"
Author(s):		Wang X; Xie K; Zhuang H; Ye R; Fang Z; Feng T;
Address:		"School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, China. Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Shanghai 201403, China. Department of Biosystems Engineering and Soil Science, University of Tennessee, 2506 E.J. Chapman Drive, Knoxville, TN 37996-4531, USA. School of Public Health, Curtin University, GPO Box U1987, WA 6845 Perth, Australia. Electronic address: zhongxiang.fang@curtin.edu.au. School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, China. Electronic address: fengtao@sit.edu.cn"
Journal Title:		Food Chem
Year:		2015
Volume:		20150228
Issue:
Page Number:		41 - 46
DOI:		10.1016/j.foodchem.2015.02.120
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The volatile compounds in gingko wine, a novel functional wine, were extracted by head-space solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) coupled with odor activity value (OAV) and relative odor contribution (ROC) analyses. In addition, the total polyphenolic content of gingko wine was determined using the Folin-Ciocalteu reagent, and its antioxidant capacity was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Fifty-eight compounds were tentatively identified, including 13 esters, 10 alcohols, 11 acids, 12 carbonyl compounds, 2 lactones, 2 phenols, and 8 hydrocarbons. Ethyl hexanoate, ethyl pentanoate, nonanal, ethyl butyrate and ethyl heptanoate were the major contributors to the gingko wine aroma based on the results of OAV and ROC. The total phenols content of the gingko wine was 456 mg/L gallic acid equivalents, and its antioxidant capacity was higher than those of typical Chinese liquors analyzed in this paper"
Keywords:		Alcoholic Beverages/*analysis Antioxidants/*analysis China Gas Chromatography-Mass Spectrometry/*methods Phenols/*analysis Volatile Organic Compounds/*chemistry Wine/*analysis Antioxidant capacities Gc-ms Gingko wine Total polyphenolic content Volatile fl;
Notes:		"MedlineWang, Xu Xie, Kelin Zhuang, Haining Ye, Ran Fang, Zhongxiang Feng, Tao eng Research Support, Non-U.S. Gov't England 2015/04/07 Food Chem. 2015 Sep 1; 182:41-6. doi: 10.1016/j.foodchem.2015.02.120. Epub 2015 Feb 28"