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Modulating the formation of Meili wine aroma by prefermentative freezing process.
J Agric Food Chem. 2013 Feb 20; 61(7):1542-53.JA

Abstract

The influence of a prefermentative freezing process on changes of aromatic characteristics and volatile compounds in Meili wines was studied to optimize freezing parameters and reveal the mathematical relationship between aromatic characteristics and volatile compounds. The wines obtained were characterized by sensory evaluation and stir bar sorptive extraction (SBSE) followed by a thermal desorption-gas chromatography-mass spectrometry analysis. A total of 28 aromatic descriptors from 6 categories of wine aroma terminology were identified by judging with high "modified frequency (MF%)". In addition, 19 varietal aroma compounds and 36 fermentation aroma compounds were quantitated, followed by the determination of odor activity values (OAVs). On the basis of the data obtained, principal component analysis (PCA) was used to find the relationship between characteristic aroma terms and different freezing conditions, and then partial least-squares regression (PLSR) was proposed to establish the mathematical relationship between the resulting terms and impact odorants. Natural thawing treatment on frozen must resulted in higher aroma quality with higher extraction of varietal aroma compounds. Lower frozen maceration temperature contributed to higher esters and organic acids. Impact aroma compounds were related to models for floral, sweet fruit, temperate fruit, and vegetal, whereas the model of rose and strawberry contained only varietal volatile compounds, and temperate fruit could be regressed by impact fermentation aroma compounds.

Links

Publisher Full Text (DOI)

Authors+Show Affiliations

Peng CT
College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.
Wen Y
No affiliation info available
Tao YS
No affiliation info available
Lan YY
No affiliation info available

MeSH

FermentationFragariaFreezingFruitGas Chromatography-Mass SpectrometryLeast-Squares AnalysisOdorantsRosaTasteVitisVolatile Organic CompoundsWine

Pub Type(s)

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

Language

eng

PubMed ID

23330536

Citation

Peng, Chuan-Tao, et al. "Modulating the Formation of Meili Wine Aroma By Prefermentative Freezing Process." Journal of Agricultural and Food Chemistry, vol. 61, no. 7, 2013, pp. 1542-53.
Peng CT, Wen Y, Tao YS, et al. Modulating the formation of Meili wine aroma by prefermentative freezing process. J Agric Food Chem. 2013;61(7):1542-53.
Peng, C. T., Wen, Y., Tao, Y. S., & Lan, Y. Y. (2013). Modulating the formation of Meili wine aroma by prefermentative freezing process. Journal of Agricultural and Food Chemistry, 61(7), 1542-53. https://doi.org/10.1021/jf3043874
Peng CT, et al. Modulating the Formation of Meili Wine Aroma By Prefermentative Freezing Process. J Agric Food Chem. 2013 Feb 20;61(7):1542-53. PubMed PMID: 23330536.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Modulating the formation of Meili wine aroma by prefermentative freezing process. AU - Peng,Chuan-Tao, AU - Wen,Yan, AU - Tao,Yong-Sheng, AU - Lan,Yuan-Yuan, Y1 - 2013/02/11/ PY - 2013/1/22/entrez PY - 2013/1/22/pubmed PY - 2014/1/24/medline SP - 1542 EP - 53 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 61 IS - 7 N2 - The influence of a prefermentative freezing process on changes of aromatic characteristics and volatile compounds in Meili wines was studied to optimize freezing parameters and reveal the mathematical relationship between aromatic characteristics and volatile compounds. The wines obtained were characterized by sensory evaluation and stir bar sorptive extraction (SBSE) followed by a thermal desorption-gas chromatography-mass spectrometry analysis. A total of 28 aromatic descriptors from 6 categories of wine aroma terminology were identified by judging with high "modified frequency (MF%)". In addition, 19 varietal aroma compounds and 36 fermentation aroma compounds were quantitated, followed by the determination of odor activity values (OAVs). On the basis of the data obtained, principal component analysis (PCA) was used to find the relationship between characteristic aroma terms and different freezing conditions, and then partial least-squares regression (PLSR) was proposed to establish the mathematical relationship between the resulting terms and impact odorants. Natural thawing treatment on frozen must resulted in higher aroma quality with higher extraction of varietal aroma compounds. Lower frozen maceration temperature contributed to higher esters and organic acids. Impact aroma compounds were related to models for floral, sweet fruit, temperate fruit, and vegetal, whereas the model of rose and strawberry contained only varietal volatile compounds, and temperate fruit could be regressed by impact fermentation aroma compounds. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/23330536/Modulating_the_formation_of_Meili_wine_aroma_by_prefermentative_freezing_process_ L2 - https://doi.org/10.1021/jf3043874 DB - PRIME DP - Unbound Medicine ER -