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Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies.
Molecules. 2017 Jun 24; 22(7)M

Abstract

The key aroma compounds and the organoleptic quality of two Chinese Syrah wines from the Yunnan Shangri-La region and Ningxia Helan mountain region were characterized. The most important eighty aroma-active compounds were identified by Gas Chromatography-Olfactometry. In both Syrah samples, ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, 3-methylbutyl acetate, 2- and 3-methyl-1-butanol, ethyl hexanoate, ethyl octanoate, 2-phenethyl acetate, methional, 3-methylbutanoic acid, hexanoic acid, octanoic acid, β-damascenone, guaiacol, 2-phenylethanol, trans-whiskylactone, 4-ethylguaiacol, eugenol, 4-ethylphenol, and sotolon were detected to have the highest odor intensities. In the chemical analysis, 72 compounds were quantitated by Stir Bar Sorptive Extraction combined with Gas Chromatography Mass Spectrometry. Based on the Odor Activity Value (OAV), the aromas were reconstituted by combining aroma compounds in the synthetic wine, and sensory descriptive analysis was used to verify the chemical data. Fatty acid ethyl esters, acetate esters, and β-damascenone were found with higher OAVs in the more fruity-smelling sample of Helan Mountain rather than Shangri-La.

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Authors+Show Affiliations

Zhao P
College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China. zpt5232@Gmail.com.
Gao J
College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China. jasminexy2016@icloud.com.
Qian M
Department of Food Science & Technology, Oregon State University, Corvallis, OR 97333, USA. Michael.qian@oregonstate.edu.
Li H
College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China. lihuawine@nwsuaf.edu.cn. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, Shaanxi, China. lihuawine@nwsuaf.edu.cn.

MeSH

AcetatesChinaEstersFatty AcidsGas Chromatography-Mass SpectrometryNorisoprenoidsOdorantsOlfactometryWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28672781

Citation

Zhao, Pengtao, et al. "Characterization of the Key Aroma Compounds in Chinese Syrah Wine By Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies." Molecules (Basel, Switzerland), vol. 22, no. 7, 2017.
Zhao P, Gao J, Qian M, et al. Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies. Molecules. 2017;22(7).
Zhao, P., Gao, J., Qian, M., & Li, H. (2017). Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies. Molecules (Basel, Switzerland), 22(7). https://doi.org/10.3390/molecules22071045
Zhao P, et al. Characterization of the Key Aroma Compounds in Chinese Syrah Wine By Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies. Molecules. 2017 Jun 24;22(7) PubMed PMID: 28672781.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies. AU - Zhao,Pengtao, AU - Gao,Jinxin, AU - Qian,Michael, AU - Li,Hua, Y1 - 2017/06/24/ PY - 2017/05/05/received PY - 2017/06/15/revised PY - 2017/06/20/accepted PY - 2017/7/5/entrez PY - 2017/7/5/pubmed PY - 2018/3/30/medline KW - GC-O KW - OAV KW - SBSE KW - Syrah wine KW - aroma compounds KW - sensory descriptive analysis JF - Molecules (Basel, Switzerland) JO - Molecules VL - 22 IS - 7 N2 - The key aroma compounds and the organoleptic quality of two Chinese Syrah wines from the Yunnan Shangri-La region and Ningxia Helan mountain region were characterized. The most important eighty aroma-active compounds were identified by Gas Chromatography-Olfactometry. In both Syrah samples, ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, 3-methylbutyl acetate, 2- and 3-methyl-1-butanol, ethyl hexanoate, ethyl octanoate, 2-phenethyl acetate, methional, 3-methylbutanoic acid, hexanoic acid, octanoic acid, β-damascenone, guaiacol, 2-phenylethanol, trans-whiskylactone, 4-ethylguaiacol, eugenol, 4-ethylphenol, and sotolon were detected to have the highest odor intensities. In the chemical analysis, 72 compounds were quantitated by Stir Bar Sorptive Extraction combined with Gas Chromatography Mass Spectrometry. Based on the Odor Activity Value (OAV), the aromas were reconstituted by combining aroma compounds in the synthetic wine, and sensory descriptive analysis was used to verify the chemical data. Fatty acid ethyl esters, acetate esters, and β-damascenone were found with higher OAVs in the more fruity-smelling sample of Helan Mountain rather than Shangri-La. SN - 1420-3049 UR - https://www.unboundmedicine.com/medline/citation/28672781/Characterization_of_the_Key_Aroma_Compounds_in_Chinese_Syrah_Wine_by_Gas_Chromatography_Olfactometry_Mass_Spectrometry_and_Aroma_Reconstitution_Studies_ L2 - https://www.mdpi.com/resolver?pii=molecules22071045 DB - PRIME DP - Unbound Medicine ER -