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Volatile aroma compounds in wines from Chinese wild/hybrid species

文献类型： 外文期刊

作者： Wei, Zheng 1 ; Liu, Xihua 1 ; Huang, Yu 3 ; Lu, Jiang 1 ; Zhang, Yali 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Adv Innovat Ctr Food Nutr & Human Hlth, Beijing, Peoples R China

2.Acad State Adm Grain, Grain & Oil Proc Inst, Beijing, Peoples R China

3.Guangxi Acad Agr Sci, Grape & Wine Res Inst, Nanning, Peoples R China

4.Shanghai Jiao Tong Univ, Ctr Viticulture & Enol, Sch Agr & Biol, Shanghai, Peoples R China

5.Minist Agr, Key Lab Safety Assessment Genetically Modifed Org, Beijing, Peoples R China

关键词： Chinese wild; hybrid species; HS-SPME; GC-MS; PCA; volatile compounds; wines

期刊名称：JOURNAL OF FOOD BIOCHEMISTRY （ 影响因子：2.72； 五年影响因子：2.543 ）

ISSN： 0145-8884

年卷期： 2019 年 43 卷 10 期

页码：

收录情况： SCI

摘要： The volatile aroma compounds in wines produced from Chinese wild/hybrid species were investigated in comparison to wines from European grapes. Volatiles were extracted by headspace solid-phase micro-extraction and identified by gas-chromatography/mass-spectrometry. The identification of analyte was performed by a combination of the linear retention index approach with the comparison of the obtained mass spectra. A total of 98 peaks were tentatively assigned as wine aroma components, and 15 odorants can be found at concentrations above their odor threshold among the odor activity values (OAVs) of 46 compounds evaluated in all of the wines. The "OAVs' aroma wheels" showed that the classes of aromatic series are first fruity, next herbaceous and roasty and no spicy and caramelized notes. Via principal component analysis, all the grape germplasm studied could be divided into four groups: "Jingsheng-1," "Cabernet Gernischt," "Beibinghong," and others, which exhibited distinctive aroma features, respectively.

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