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Volatile aroma compounds in wines from Chinese wild/hybrid species.
J Food Biochem. 2019 10; 43(10):e12684.JF

Abstract

The volatile aroma compounds in wines produced from Chinese wild/hybrid species were investigated in comparison to wines from European grapes. Volatiles were extracted by headspace solid-phase micro-extraction and identified by gas-chromatography/mass-spectrometry. The identification of analyte was performed by a combination of the linear retention index approach with the comparison of the obtained mass spectra. A total of 98 peaks were tentatively assigned as wine aroma components, and 15 odorants can be found at concentrations above their odor threshold among the odor activity values (OAVs) of 46 compounds evaluated in all of the wines. The "OAVs' aroma wheels" showed that the classes of aromatic series are first fruity, next herbaceous and roasty and no spicy and caramelized notes. Via principal component analysis, all the grape germplasm studied could be divided into four groups: "Jingsheng-1," "Cabernet Gernischt," "Beibinghong," and others, which exhibited distinctive aroma features, respectively. Practical applications Chinese wild grape species have many desirable properties for wine grape breeding such as possessing strong resistant genes to fungal diseases and cold condition, especially after hybridization with European grapes. As an emerging wine country, wines from Chinese wild/hybrid species have achieved much success in the last few years. The chemical content and biological properties have been studied extensively in many but there are a few studies in our knowledge about the wine tastes of these species. In this paper, the key odorants in wines produced from the Chinese grape species of V. amurensis Rupr., V. davidii Foex., and V. quinquangularis Rehd. and its hybrids were characterized in comparison to wines produced from European grapes (V. vinifera). The findings will help to the further understanding of the key aroma components in the different Chinese grapevine germplasm, and make further efforts to enrich the wine types in the marketplace.

Authors+Show Affiliations

Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Grain and Oil Processing Institute, Academy of State Administration of Grain, Beijing, China.Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.Grape and Wine Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China.Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Center for Viticulture and Enology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Key Laboratory of Safety Assessment of Genetically Modifed Organism (Food Safety), Ministry of Agriculture, Beijing, China.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

31608471

Citation

Wei, Zheng, et al. "Volatile Aroma Compounds in Wines From Chinese Wild/hybrid Species." Journal of Food Biochemistry, vol. 43, no. 10, 2019, pp. e12684.
Wei Z, Liu X, Huang Y, et al. Volatile aroma compounds in wines from Chinese wild/hybrid species. J Food Biochem. 2019;43(10):e12684.
Wei, Z., Liu, X., Huang, Y., Lu, J., & Zhang, Y. (2019). Volatile aroma compounds in wines from Chinese wild/hybrid species. Journal of Food Biochemistry, 43(10), e12684. https://doi.org/10.1111/jfbc.12684
Wei Z, et al. Volatile Aroma Compounds in Wines From Chinese Wild/hybrid Species. J Food Biochem. 2019;43(10):e12684. PubMed PMID: 31608471.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Volatile aroma compounds in wines from Chinese wild/hybrid species. AU - Wei,Zheng, AU - Liu,Xihua, AU - Huang,Yu, AU - Lu,Jiang, AU - Zhang,Yali, Y1 - 2018/09/21/ PY - 2018/05/31/received PY - 2018/08/24/revised PY - 2018/08/30/accepted PY - 2019/10/15/entrez PY - 2019/10/15/pubmed PY - 2020/7/16/medline KW - Chinese wild/hybrid species KW - HS-SPME/GC-MS KW - PCA KW - volatile compounds KW - wines SP - e12684 EP - e12684 JF - Journal of food biochemistry JO - J Food Biochem VL - 43 IS - 10 N2 - The volatile aroma compounds in wines produced from Chinese wild/hybrid species were investigated in comparison to wines from European grapes. Volatiles were extracted by headspace solid-phase micro-extraction and identified by gas-chromatography/mass-spectrometry. The identification of analyte was performed by a combination of the linear retention index approach with the comparison of the obtained mass spectra. A total of 98 peaks were tentatively assigned as wine aroma components, and 15 odorants can be found at concentrations above their odor threshold among the odor activity values (OAVs) of 46 compounds evaluated in all of the wines. The "OAVs' aroma wheels" showed that the classes of aromatic series are first fruity, next herbaceous and roasty and no spicy and caramelized notes. Via principal component analysis, all the grape germplasm studied could be divided into four groups: "Jingsheng-1," "Cabernet Gernischt," "Beibinghong," and others, which exhibited distinctive aroma features, respectively. Practical applications Chinese wild grape species have many desirable properties for wine grape breeding such as possessing strong resistant genes to fungal diseases and cold condition, especially after hybridization with European grapes. As an emerging wine country, wines from Chinese wild/hybrid species have achieved much success in the last few years. The chemical content and biological properties have been studied extensively in many but there are a few studies in our knowledge about the wine tastes of these species. In this paper, the key odorants in wines produced from the Chinese grape species of V. amurensis Rupr., V. davidii Foex., and V. quinquangularis Rehd. and its hybrids were characterized in comparison to wines produced from European grapes (V. vinifera). The findings will help to the further understanding of the key aroma components in the different Chinese grapevine germplasm, and make further efforts to enrich the wine types in the marketplace. SN - 1745-4514 UR - https://www.unboundmedicine.com/medline/citation/31608471/Volatile_aroma_compounds_in_wines_from_Chinese_wild/hybrid_species_ DB - PRIME DP - Unbound Medicine ER -