| Title: | Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches |
| Author(s): | Ling M; Chai R; Xiang X; Li J; Zhou P; Shi Y; Duan C; Lan Y; |
| 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. Key Laboratory of Lipid Resources Utilization and Children's Daily Chemicals, Chongqing University of Education, Chongqing, 400067, China. Shandong Technology Innovation Center of Wine Grape and Wine, Yantai 264000, China" |
| DOI: | 10.1016/j.fochx.2023.100598 |
| ISSN/ISBN: | 2590-1575 (Electronic) 2590-1575 (Linking) |
| Abstract: | "In this study, aroma characteristics and odor-active compounds in Dornfelder wines from three main production regions of China were comprehensively investigated for the first time. The leading features of Chinese Dornfelder wines were black fruit, violet, acacia/lilac, red fruit, spice, dried plum, honey, and hay based on check-all-that-apply. Wines from the Northern Foothills of Tianshan Mountains and Eastern Foothills of Helan Mountains were dominated by floral and fruity aromas, while wines from the Jiaodong Peninsula were characterized by mushroom/earth, hay, and medicinal material notes. Aroma profiles of Dornfelder wines in three regions were successfully reconstructed with 61 volatiles determined by AEDA-GC-O/MS and OAV. Through aroma reconstitution, omission tests, and descriptive analysis, terpenoids could be regarded as varietal characteristic compounds directly contributing to floral perception in Dornfelder wines. Guaiacol, eugenol, and isoeugenol were further revealed to have a synergistic effect with linalool and geraniol on violet, acacia/lilac, spice, and black fruit" |
| Keywords: | Aroma Chromatography-olfactometry/mass spectrometry Dornfelder wine Sensory interaction Terpenoids; |
| Notes: | "PubMed-not-MEDLINELing, Mengqi Chai, Ruixue Xiang, Xiaofeng Li, Jin Zhou, Penghui Shi, Ying Duan, Changqing Lan, Yibin eng Netherlands 2023/02/28 Food Chem X. 2023 Feb 8; 17:100598. doi: 10.1016/j.fochx.2023.100598. eCollection 2023 Mar 30" |
