Citation
Lyu, Jiaheng, et al. "Characterization of the Key Aroma Compounds in Marselan Wine By Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests." Molecules (Basel, Switzerland), vol. 24, no. 16, 2019.
Lyu J, Ma Y, Xu Y, et al. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests. Molecules. 2019;24(16).
Lyu, J., Ma, Y., Xu, Y., Nie, Y., & Tang, K. (2019). Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests. Molecules (Basel, Switzerland), 24(16). https://doi.org/10.3390/molecules24162978
Lyu J, et al. Characterization of the Key Aroma Compounds in Marselan Wine By Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests. Molecules. 2019 Aug 16;24(16) PubMed PMID: 31426361.
TY - JOUR
T1 - Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
AU - Lyu,Jiaheng,
AU - Ma,Yue,
AU - Xu,Yan,
AU - Nie,Yao,
AU - Tang,Ke,
Y1 - 2019/08/16/
PY - 2019/07/26/received
PY - 2019/08/13/revised
PY - 2019/08/14/accepted
PY - 2019/8/21/entrez
PY - 2019/8/21/pubmed
PY - 2020/1/17/medline
KW - AEDA
KW - GC × GC-TOF-MS
KW - GC-O
KW - Marselan wine
KW - OAVs
KW - aroma reconstitution
KW - omission tests
JF - Molecules (Basel, Switzerland)
JO - Molecules
VL - 24
IS - 16
N2 - Key odorants of red wine made from the hybrid grapes of Marselan (Vitis vinifera L.) were isolated by solid-phase extraction (SPE) and explored by gas chromatography-olfactometry (GC-O) analysis. Application of aroma extract dilution analysis (AEDA) revealed 43 odor-active compounds, and 31 odorants among them were detected with flavor dilution (FD) factors ranging from 9 to 2187. Comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-TOF-MS) were exploited to quantitate the aroma-active compounds with FD ≥9. The identification indicated β-damascenone as having the highest FD factors, followed by eugenol, 2,3-butanedione, citronellol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, phenethyl acetate, guaiacol, and 2-methoxy-4-vinylphenol. A total of 21 compounds were found to have odor activity values (OAVs) >1.0. Aroma reconstitution validation experiments showed a good similarity of blackberry, green pepper, honey, raspberry, caramel, smoky, and cinnamon aroma attributes between the original Marselan wine and the reconstructed wine. In addition, omission tests were carried out to further determine the contribution of odorants to the overall aroma.
SN - 1420-3049
UR - https://www.unboundmedicine.com/medline/citation/31426361/Characterization_of_the_Key_Aroma_Compounds_in_Marselan_Wine_by_Gas_Chromatography_Olfactometry_Quantitative_Measurements_Aroma_Recombination_and_Omission_Tests_
DB - PRIME
DP - Unbound Medicine
ER -