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Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
J Chromatogr B Analyt Technol Biomed Life Sci. 2011 Aug 01; 879(23):2287-93.JC

Abstract

To characterize the aroma of cherry wine, five samples were analyzed by quantitative descriptive sensory analysis, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The aroma of cherry wines was described by 6 sensory terms as fruity, sour, woody, fermentation, cameral and floral. Fifty-one odor-active (OA) compounds were detected by GC-O and quantified by GC-MS, and 45 of them were identified. Twenty-nine OA compounds having more than 50% detection frequency were selected as specific compounds correlated to sensory attributes by partial least squares regression (PLSR). The correlation result showed ethyl 2-methyl propionate, 2,3-butanedione, ethyl butyrate, ethyl pentanoate, 3-methyl-1-butanol, ethyl hexanoate, 3-hydroxy-2-butanone, ethyl lactate, 1-hexanol, (Z)-3-hexen-1-ol, ethyl hydroxyacetate, acetic acid, furfural, 2-ethyl-1-hexanol, benzaldehyde, propanoic acid, butanoic acid, guaiacol, beta-citronellol, hexanoic acid, 2-methoxy-4-methylphenol, 2-ethyl-3-hydroxy-4H-pyran-4-one, ethyl cinnamate, 2-methoxy-4-vinylphenol were typical OA compounds, which covaried with characteristic aroma of cherry wines.

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Authors+Show Affiliations

Niu Y
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214112, Jiangsu, PR China.
Zhang X
No affiliation info available
Xiao Z
No affiliation info available
Song S
No affiliation info available
Eric K
No affiliation info available
Jia C
No affiliation info available
Yu H
No affiliation info available
Zhu J
No affiliation info available

MeSH

Chromatography, GasGas Chromatography-Mass SpectrometryHumansOdorantsPrunusTasteWine

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21727038

Citation

Niu, Yunwei, et al. "Characterization of Odor-active Compounds of Various Cherry Wines By Gas Chromatography-mass Spectrometry, Gas Chromatography-olfactometry and Their Correlation With Sensory Attributes." Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences, vol. 879, no. 23, 2011, pp. 2287-93.
Niu Y, Zhang X, Xiao Z, et al. Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes. J Chromatogr B Analyt Technol Biomed Life Sci. 2011;879(23):2287-93.
Niu, Y., Zhang, X., Xiao, Z., Song, S., Eric, K., Jia, C., Yu, H., & Zhu, J. (2011). Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes. Journal of Chromatography. B, Analytical Technologies in the Biomedical and Life Sciences, 879(23), 2287-93. https://doi.org/10.1016/j.jchromb.2011.06.015
Niu Y, et al. Characterization of Odor-active Compounds of Various Cherry Wines By Gas Chromatography-mass Spectrometry, Gas Chromatography-olfactometry and Their Correlation With Sensory Attributes. J Chromatogr B Analyt Technol Biomed Life Sci. 2011 Aug 1;879(23):2287-93. PubMed PMID: 21727038.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes. AU - Niu,Yunwei, AU - Zhang,Xiaoming, AU - Xiao,Zuobing, AU - Song,Shiqing, AU - Eric,Karangwa, AU - Jia,Chengsheng, AU - Yu,Haiyan, AU - Zhu,Jiancai, Y1 - 2011/06/15/ PY - 2011/04/23/received PY - 2011/06/02/revised PY - 2011/06/03/accepted PY - 2011/7/6/entrez PY - 2011/7/6/pubmed PY - 2011/10/11/medline SP - 2287 EP - 93 JF - Journal of chromatography. B, Analytical technologies in the biomedical and life sciences JO - J Chromatogr B Analyt Technol Biomed Life Sci VL - 879 IS - 23 N2 - To characterize the aroma of cherry wine, five samples were analyzed by quantitative descriptive sensory analysis, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The aroma of cherry wines was described by 6 sensory terms as fruity, sour, woody, fermentation, cameral and floral. Fifty-one odor-active (OA) compounds were detected by GC-O and quantified by GC-MS, and 45 of them were identified. Twenty-nine OA compounds having more than 50% detection frequency were selected as specific compounds correlated to sensory attributes by partial least squares regression (PLSR). The correlation result showed ethyl 2-methyl propionate, 2,3-butanedione, ethyl butyrate, ethyl pentanoate, 3-methyl-1-butanol, ethyl hexanoate, 3-hydroxy-2-butanone, ethyl lactate, 1-hexanol, (Z)-3-hexen-1-ol, ethyl hydroxyacetate, acetic acid, furfural, 2-ethyl-1-hexanol, benzaldehyde, propanoic acid, butanoic acid, guaiacol, beta-citronellol, hexanoic acid, 2-methoxy-4-methylphenol, 2-ethyl-3-hydroxy-4H-pyran-4-one, ethyl cinnamate, 2-methoxy-4-vinylphenol were typical OA compounds, which covaried with characteristic aroma of cherry wines. SN - 1873-376X UR - https://www.unboundmedicine.com/medline/citation/21727038/Characterization_of_odor_active_compounds_of_various_cherry_wines_by_gas_chromatography_mass_spectrometry_gas_chromatography_olfactometry_and_their_correlation_with_sensory_attributes_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S1570-0232(11)00395-3 DB - PRIME DP - Unbound Medicine ER -
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