Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones
文献类型： 外文期刊
作者： Zang, Xiaomin 1 ; Du, Qing 1 ; Qu, Rui 1 ; Ye, Dongqing 2 ; Lu, Yao 1 ; Liu, Yanlin 1 ;
作者机构： 1.Northwest A&F Univ, Coll Enol, Xianyang 712100, Peoples R China
2.Guangxi Acad Agr Sci, Guangxi Key Lab Fruits & Vegetables Storage Proc, Nanning 530000, Peoples R China
3.Northwest A&F Univ, Ningxia Helan Mt East Foothill Wine Expt & Demons, Yinchuan 750100, Ningxia, Peoples R China
关键词： red wine; characteristic aroma; volatile compounds; Hexi Corridor region; odor activity value
期刊名称：FERMENTATION-BASEL （ 影响因子：5.123； ）
ISSN：
年卷期： 2022 年 8 卷 10 期
页码：
收录情况： SCI
摘要： Hexi Corridor is an excellent region for high-quality wines in China, but the characteristic and style of red wine from this region is unclear. To elucidate the regional style of red wines from Hexi Corridor, the aroma properties of red wines made from 16 different varieties/clones of grapes were comprehensively analyzed using HS-SPME-GC-MS, sensory evaluation, odor activity value method, and partial least squares regression analyses. We identified 52 aroma compounds and found that floral and black berry provided a good reference for shaping red wine style and selecting related varieties in Hexi Corridor region. Ethyl caproate, (Z)-3-hexen-1-ol, ethyl 9-decenoate, and hexyl alcohol, which were the characteristic aroma substances of Hexi Corridor red wines, had positive effects on the floral aroma of Merlot, Cabernet Sauvignon, Pinot Noir, and Malbec wines. Hexyl alcohol and (Z)-3-hexen-1-ol also contributed to the black berry and spice aromas, while isobutyl acetate opposed the expression of these aromas of Malbec and Cabernet Franc wines. These results showed that the sensory characteristics of floral and black berry are of vital significance in shaping the red wine style of Hexi Corridor, among which ethyl caproate, (Z)-3-hexen-1-ol, ethyl 9-decenoate, and hexyl alcohol are important contributors.
- 相关文献
作者其他论文 更多>>
-
Unveiling the aromatic diversity of Fermented mango juices through 40 plant-derived Lactiplantibacillus plantarum
作者：Ma, Tianyu;Wang, Chunguang;Zhang, Xinyue;Zhu, Yuxuan;Liu, Jiani;Zhu, Baoqing;Sun, Jian;Ye, Dongqing
关键词：Lactiplantibacillus plantarum; Mango juice; Acid-producing diversity; Aroma-producing diversity; Napping
-
Impact of combined grape maturity and selected Saccharomyces cerevisiae on flavor profiles of young 'cabernet sauvignon' wines
作者：Zang, Xiaomin;Du, Qing;Jiang, Jiao;Liang, Yan-ying;Liu, Yanlin;Ye, Dongqing;Liu, Yanlin
关键词：Saccharomyces cerevisiae; Young wine flavor profile; Young profile Volatile compound; Quantitative descriptive analysis; Multivariate statistical analysis
-
Identification of key precursors of eugenol and Syringol in wines using a Pseudo-targeted Metabolomic approach
作者：Yang, Weixi;Zheng, Ziang;Yang, Yingying;You, Yunzhu;Yu, Keji;Shi, Ying;Duan, Changqing;Lan, Yibin;Yang, Weixi;Zheng, Ziang;Yang, Yingying;You, Yunzhu;Yu, Keji;Shi, Ying;Duan, Changqing;Lan, Yibin;Ye, Dongqing;Zhang, Zhenzhen
关键词：East Asian species; pseudo-targeted metabolomic approach; Aroma; Precursor identification; Hydrolysis
-
The enhancement mechanism of gum Acacia and mannoproteins through hydrogen bonding and the development strategy for taste-masking films
作者：Gao, Binghong;Lei, Xingmeng;Qin, Yi;Song, Yuyang;Liu, Yanlin;Huang, Xiaochuan;Rao, Chuanyan;Ye, Dongqing
关键词：Gum Arabic; Mannoproteins; Bitter inhibition; Oral film
-
A novel polysaccharide-based approach from macromolecular interactions: control of postharvest Botrytis cinerea by mannoprotein and sodium alginate
作者：Lei, Xingmeng;Gao, Binghong;Chen, Yu;Zhao, Xixi;Qin, Yi;Song, Yuyang;Liu, Yanlin;Zhao, Xixi;Qin, Yi;Song, Yuyang;Liu, Yanlin;Ye, Dongqing
关键词：MPs; SA; Bioactive coating; Grape preservation
-
The inhibitory effect of mannoproteins on bitter aftertaste: From the salivary layer to the tongue surface to the receptor surface
作者：Huang, Xiaochuan;Rao, Chuanyan;Li, Jiemin;Sun, Jian;Ye, Dongqing;Gao, Binghong;Lei, Xingmeng;Qin, Yi;Song, Yuyang;Liu, Yanlin
关键词：Mannoproteins; Bitter aftertaste; Layer infiltration; Adhesive layer; Molecular docking
-
Characterization of aroma active compounds and microbial communities in spontaneously fermented Vitis quinquangularis wines
作者：Rao, Chuanyan;Yang, Ying;Huang, Xiaochuan;Li, Jiemin;Sun, Jian;Ye, Dongqing;Li, Siqi;Zang, Xiaomin;Liu, Yanlin;Yang, Weixi
关键词：V. Quinquangularis wine; Aroma; AEDA; GC-O-MS; Microorganisms
