您好，欢迎访问广西农业科学院 机构知识库！

Identification of the key odor-active compounds responsible for varietal smoky aroma in wines made from the East Asian species

文献类型： 外文期刊

作者： Yang, Weixi 1 ; You, Yunzhu 1 ; Ling, Mengqi 1 ; Ye, Dongqing 3 ; Shi, Ying 1 ; Duan, Changqing 1 ; Lan, Yibin 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Viticulture & Enol, Beijing 100083, Peoples R China

2.Minist Agr & Rural Affairs, Key Lab Viticulture & Enol, Beijing 100083, Peoples R China

3.Guangxi Acad Agr Sci, Guangxi Key Lab Fruits & Vegetables Storage Proc T, Nanning 530007, Guangxi, Peoples R China

关键词： Smoky aroma; Wine; Aroma reconstitution; Sensory descriptive analysis; East Asian species

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 171 卷

页码：

收录情况： SCI

摘要： A smoky aroma was found in wines made from East Asian species that had not been treated with oak products or exposed to smoke. In this study, a combined method of sensory analysis and quantitation of aroma compounds was used to identify the chemical basis of this smoky aroma. Syringol, eugenol, 4-ethylguaiacol, and 4-ethylphenol were confirmed as the key odor-active compounds contributing to the varietal smoky notes in wines of East Asian species. The concentrations of these compounds showed significant variation between grape species. The highest levels of syringol were found in Vitis amurensis wines, with an average of 178.8 & mu;g/L. The average concentration of eugenol in V. davidii wines was 101.5 & mu;g/L, about 10 times higher than in other species. 4-Ethylphenol and 4-ethylguaiacol were both abundant in the wines of the East Asian species. The results of the sensory interaction between the four compounds showed a complete addition effect for eugenol, a partial addition effect for syringol, and a hyper-addition effect for 4-ethylguaiacol and 4-ethylphenol on the smoky attribute.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：广西农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台