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Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution.
Food Chem. 2019 Jul 30; 287:186-196.FC

Abstract

Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in key odor-active volatile compounds between 'Beibinghong' (Vitis amurensis × V. vinifera) icewines and dry wines were investigated by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Acceptable agreement between the olfactometric and quantitative results was obtained. 'Beibinghong' icewine was characterized by high concentrations of volatile phenols, lactones, (E)-β-damascenone, and phenylacetaldehyde, which were associated with on-vine freezing-thawing events in grape. Low concentrations of higher alcohol acetates and ethyl esters of fatty acids were attributed to hyperosmotic stress during fermentation. The overall aroma of icewine could be mimicked by reconstitution containing 44 identified volatiles. Partial least squares regression analysis demonstrated that the concentrations of these volatile compounds determined the distinct sensory profiles of icewines, which have higher intensities of honey/sweet, smoky, caramel, dried fruit, apricot/peach, and floral aromas, and lower intensities of fresh fruity and herbaceous notes in comparison with dry wines.

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Authors+Show Affiliations

Lan YB
Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Xiang XF
Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Qian X
Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Wang JM
Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario L2S 3A1, Canada.
Ling MQ
Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Zhu BQ
Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Forestry University, Beijing 100083, China.
Liu T
Ji'an Ginseng Industry Development Center, Tonghua 134000, China.
Sun LB
Ji'an General Station of Agricultural Technology Extension, Tonghua 134000, China.
Shi Y
Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Reynolds AG
Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario L2S 3A1, Canada.
Duan CQ
Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. Electronic address: chqduan@cau.edu.cn.

MeSH

EstersFermentationFood HandlingFreezingFruitGas Chromatography-Mass SpectrometryHumansLeast-Squares AnalysisNorisoprenoidsOdorantsOlfactometryTasteVitisVolatile Organic CompoundsWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30857688

Citation

Lan, Yi-Bin, et al. "Characterization and Differentiation of Key Odor-active Compounds of 'Beibinghong' Icewine and Dry Wine By Gas Chromatography-olfactometry and Aroma Reconstitution." Food Chemistry, vol. 287, 2019, pp. 186-196.
Lan YB, Xiang XF, Qian X, et al. Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution. Food Chem. 2019;287:186-196.
Lan, Y. B., Xiang, X. F., Qian, X., Wang, J. M., Ling, M. Q., Zhu, B. Q., Liu, T., Sun, L. B., Shi, Y., Reynolds, A. G., & Duan, C. Q. (2019). Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution. Food Chemistry, 287, 186-196. https://doi.org/10.1016/j.foodchem.2019.02.074
Lan YB, et al. Characterization and Differentiation of Key Odor-active Compounds of 'Beibinghong' Icewine and Dry Wine By Gas Chromatography-olfactometry and Aroma Reconstitution. Food Chem. 2019 Jul 30;287:186-196. PubMed PMID: 30857688.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution. AU - Lan,Yi-Bin, AU - Xiang,Xiao-Feng, AU - Qian,Xu, AU - Wang,Jia-Ming, AU - Ling,Meng-Qi, AU - Zhu,Bao-Qing, AU - Liu,Tao, AU - Sun,Lian-Bo, AU - Shi,Ying, AU - Reynolds,Andrew G, AU - Duan,Chang-Qing, Y1 - 2019/02/23/ PY - 2018/07/23/received PY - 2019/02/09/revised PY - 2019/02/16/accepted PY - 2019/3/13/entrez PY - 2019/3/13/pubmed PY - 2019/4/26/medline KW - Aroma reconstitution KW - GC-O KW - Icewine KW - PLSR KW - Quantitative descriptive analysis KW - ‘Beibinghong’ SP - 186 EP - 196 JF - Food chemistry JO - Food Chem VL - 287 N2 - Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in key odor-active volatile compounds between 'Beibinghong' (Vitis amurensis × V. vinifera) icewines and dry wines were investigated by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Acceptable agreement between the olfactometric and quantitative results was obtained. 'Beibinghong' icewine was characterized by high concentrations of volatile phenols, lactones, (E)-β-damascenone, and phenylacetaldehyde, which were associated with on-vine freezing-thawing events in grape. Low concentrations of higher alcohol acetates and ethyl esters of fatty acids were attributed to hyperosmotic stress during fermentation. The overall aroma of icewine could be mimicked by reconstitution containing 44 identified volatiles. Partial least squares regression analysis demonstrated that the concentrations of these volatile compounds determined the distinct sensory profiles of icewines, which have higher intensities of honey/sweet, smoky, caramel, dried fruit, apricot/peach, and floral aromas, and lower intensities of fresh fruity and herbaceous notes in comparison with dry wines. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30857688/Characterization_and_differentiation_of_key_odor_active_compounds_of_'Beibinghong'_icewine_and_dry_wine_by_gas_chromatography_olfactometry_and_aroma_reconstitution_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(19)30397-8 DB - PRIME DP - Unbound Medicine ER -