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.
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 -