Tags

Type your tag names separated by a space and hit enter

Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
J Agric Food Chem. 2017 Jan 18; 65(2):394-401.JA

Abstract

The key aroma compounds of Chinese Vidal icewine were characterized by means of gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS) on polar and nonpolar columns, and their flavor dilution (FD) factors were determined by aroma extract dilution analysis (AEDA). A total of 59 odor-active aroma compounds in three ranks of Vidal icewines were identified, and 28 odorants (FD ≥ 9) were further quantitated for aroma reconstitution and omission tests. β-Damascenone showed the highest FD value of 2187 in all icewines. Methional and furaneol were first observed as important odorants in Vidal icewine. Aroma recombination experiments revealed a good similarity containing the 28 important aromas. Omission tests corroborated the significant contribution of β-damascenone and the entire group of esters. Besides, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) and 3-(methylthio)-1-propanal (methional) also had significant effects on icewine character, especially on apricot, caramel, and tropical fruit characteristics.

Authors+Show Affiliations

Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu, P. R. China. State Key Laboratory of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu, P. R. China.Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu, P. R. China. State Key Laboratory of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu, P. R. China.Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu, P. R. China. State Key Laboratory of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu, P. R. China.Center of Science and Technology, ChangYu Group Company Ltd. , Yantai, Shandong P. R. China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28025882

Citation

Ma, Yue, et al. "Characterization of the Key Aroma Compounds in Chinese Vidal Icewine By Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests." Journal of Agricultural and Food Chemistry, vol. 65, no. 2, 2017, pp. 394-401.
Ma Y, Tang K, Xu Y, et al. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests. J Agric Food Chem. 2017;65(2):394-401.
Ma, Y., Tang, K., Xu, Y., & Li, J. M. (2017). Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests. Journal of Agricultural and Food Chemistry, 65(2), 394-401. https://doi.org/10.1021/acs.jafc.6b04509
Ma Y, et al. Characterization of the Key Aroma Compounds in Chinese Vidal Icewine By Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests. J Agric Food Chem. 2017 Jan 18;65(2):394-401. PubMed PMID: 28025882.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests. AU - Ma,Yue, AU - Tang,Ke, AU - Xu,Yan, AU - Li,Ji-Ming, Y1 - 2017/01/06/ PY - 2016/12/28/pubmed PY - 2017/5/4/medline PY - 2016/12/28/entrez KW - Vidal icewine KW - aroma recombination and omission KW - gas chromatography−olfactometry (GC-O) KW - odor active compounds SP - 394 EP - 401 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 65 IS - 2 N2 - The key aroma compounds of Chinese Vidal icewine were characterized by means of gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS) on polar and nonpolar columns, and their flavor dilution (FD) factors were determined by aroma extract dilution analysis (AEDA). A total of 59 odor-active aroma compounds in three ranks of Vidal icewines were identified, and 28 odorants (FD ≥ 9) were further quantitated for aroma reconstitution and omission tests. β-Damascenone showed the highest FD value of 2187 in all icewines. Methional and furaneol were first observed as important odorants in Vidal icewine. Aroma recombination experiments revealed a good similarity containing the 28 important aromas. Omission tests corroborated the significant contribution of β-damascenone and the entire group of esters. Besides, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) and 3-(methylthio)-1-propanal (methional) also had significant effects on icewine character, especially on apricot, caramel, and tropical fruit characteristics. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/28025882/Characterization_of_the_Key_Aroma_Compounds_in_Chinese_Vidal_Icewine_by_Gas_Chromatography_Olfactometry_Quantitative_Measurements_Aroma_Recombination_and_Omission_Tests_ DB - PRIME DP - Unbound Medicine ER -