Tags

Type your tag names separated by a space and hit enter

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)M

Abstract

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.

Authors+Show Affiliations

Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China.Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. ynie@jiangnan.edu.cn. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. ynie@jiangnan.edu.cn.Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. tandy81@jiangnan.edu.cn. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China. tandy81@jiangnan.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31426361

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.
* Article titles in AMA citation format should be in sentence-case
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_ L2 - http://www.mdpi.com/resolver?pii=molecules24162978 DB - PRIME DP - Unbound Medicine ER -