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Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine.
Food Chem. 2015 Sep 01; 182:41-6.FC

Abstract

The volatile compounds in gingko wine, a novel functional wine, were extracted by head-space solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) coupled with odor activity value (OAV) and relative odor contribution (ROC) analyses. In addition, the total polyphenolic content of gingko wine was determined using the Folin-Ciocalteu reagent, and its antioxidant capacity was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Fifty-eight compounds were tentatively identified, including 13 esters, 10 alcohols, 11 acids, 12 carbonyl compounds, 2 lactones, 2 phenols, and 8 hydrocarbons. Ethyl hexanoate, ethyl pentanoate, nonanal, ethyl butyrate and ethyl heptanoate were the major contributors to the gingko wine aroma based on the results of OAV and ROC. The total phenols content of the gingko wine was 456 mg/L gallic acid equivalents, and its antioxidant capacity was higher than those of typical Chinese liquors analyzed in this paper.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Wang X
School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, China.
Xie K
School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, China.
Zhuang H
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Shanghai 201403, China.
Ye R
Department of Biosystems Engineering and Soil Science, University of Tennessee, 2506 E.J. Chapman Drive, Knoxville, TN 37996-4531, USA.
Fang Z
School of Public Health, Curtin University, GPO Box U1987, WA 6845 Perth, Australia. Electronic address: zhongxiang.fang@curtin.edu.au.
Feng T
School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, China. Electronic address: fengtao@sit.edu.cn.

MeSH

Alcoholic BeveragesAntioxidantsChinaGas Chromatography-Mass SpectrometryPhenolsVolatile Organic CompoundsWine

Pub Type(s)

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

Language

eng

PubMed ID

25842306

Citation

Wang, Xu, et al. "Volatile Flavor Compounds, Total Polyphenolic Contents and Antioxidant Activities of a China Gingko Wine." Food Chemistry, vol. 182, 2015, pp. 41-6.
Wang X, Xie K, Zhuang H, et al. Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine. Food Chem. 2015;182:41-6.
Wang, X., Xie, K., Zhuang, H., Ye, R., Fang, Z., & Feng, T. (2015). Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine. Food Chemistry, 182, 41-6. https://doi.org/10.1016/j.foodchem.2015.02.120
Wang X, et al. Volatile Flavor Compounds, Total Polyphenolic Contents and Antioxidant Activities of a China Gingko Wine. Food Chem. 2015 Sep 1;182:41-6. PubMed PMID: 25842306.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine. AU - Wang,Xu, AU - Xie,Kelin, AU - Zhuang,Haining, AU - Ye,Ran, AU - Fang,Zhongxiang, AU - Feng,Tao, Y1 - 2015/02/28/ PY - 2014/11/05/received PY - 2015/02/22/revised PY - 2015/02/23/accepted PY - 2015/4/6/entrez PY - 2015/4/7/pubmed PY - 2016/1/26/medline KW - Antioxidant capacities KW - GC–MS KW - Gingko wine KW - Total polyphenolic content KW - Volatile flavor compounds SP - 41 EP - 6 JF - Food chemistry JO - Food Chem VL - 182 N2 - The volatile compounds in gingko wine, a novel functional wine, were extracted by head-space solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) coupled with odor activity value (OAV) and relative odor contribution (ROC) analyses. In addition, the total polyphenolic content of gingko wine was determined using the Folin-Ciocalteu reagent, and its antioxidant capacity was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Fifty-eight compounds were tentatively identified, including 13 esters, 10 alcohols, 11 acids, 12 carbonyl compounds, 2 lactones, 2 phenols, and 8 hydrocarbons. Ethyl hexanoate, ethyl pentanoate, nonanal, ethyl butyrate and ethyl heptanoate were the major contributors to the gingko wine aroma based on the results of OAV and ROC. The total phenols content of the gingko wine was 456 mg/L gallic acid equivalents, and its antioxidant capacity was higher than those of typical Chinese liquors analyzed in this paper. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25842306/Volatile_flavor_compounds_total_polyphenolic_contents_and_antioxidant_activities_of_a_China_gingko_wine_ DB - PRIME DP - Unbound Medicine ER -