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Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry.
Food Res Int. 2020 11; 137:109388.FR

Abstract

Differences in key odor-active volatile compounds among the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine were identified for the first time by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Results from aroma extract dilution analysis (AEDA) showed that there were 34, 45, and 37 odor-active compounds in the head, heart and tail fractions, respectively. Besides, 20, 22, and 17 quantified compounds, respectively, showed odor activity values (OAVs) > 1. The head fraction was characterized by fruity, fusel/solvent notes owing to higher concentrations of higher alcohols and esters, while the tail fraction had more intense smoky/animal, sweaty/fatty attributes due to higher concentrations of volatile phenols and fatty acids. Finally, the heart fraction was characterized by ethyl octanoate, ethyl hexanoate, ethyl 3-phenylpropanoate, ethyl cinnamate, isoamyl alcohol, guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 2,3-butanedione, and (E)-β-damascenone. Furthermore, observation of the distillation progress indicated that different volatiles with various boiling points and solubilities followed diverse distillation patterns: concentrations of most esters, higher alcohols, terpenes and C13-norisoprenoids decreased, while concentrations of volatile phenols, fatty acids and some aromatic compounds increased during distillation. As a result, their final concentrations in the three distillate fractions varied significantly.

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Authors+Show Affiliations

Xiang XF
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Lan YB
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario L2S 3A1, Canada.
Gao XT
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Xie H
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
An ZY
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Lv ZH
Nanfang Putaogou Winey Co., Ltd, Huaihua 418000, China.
Yin-Shi
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Duan CQ
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Wu GF
Center for Viticulture and Enology, College of Food Science & 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: wumaple@cau.edu.cn.

MeSH

Gas Chromatography-Mass SpectrometryOdorantsOlfactometryVitisVolatile Organic CompoundsWine

Pub Type(s)

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

Language

eng

PubMed ID

33233090

Citation

Xiang, Xiao-Feng, et al. "Characterization of Odor-active Compounds in the Head, Heart, and Tail Fractions of Freshly Distilled Spirit From Spine Grape (Vitis Davidii Foex) Wine By Gas Chromatography-olfactometry and Gas Chromatography-mass Spectrometry." Food Research International (Ottawa, Ont.), vol. 137, 2020, p. 109388.
Xiang XF, Lan YB, Gao XT, et al. Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Food Res Int. 2020;137:109388.
Xiang, X. F., Lan, Y. B., Gao, X. T., Xie, H., An, Z. Y., Lv, Z. H., Yin-Shi, ., Duan, C. Q., & Wu, G. F. (2020). Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Food Research International (Ottawa, Ont.), 137, 109388. https://doi.org/10.1016/j.foodres.2020.109388
Xiang XF, et al. Characterization of Odor-active Compounds in the Head, Heart, and Tail Fractions of Freshly Distilled Spirit From Spine Grape (Vitis Davidii Foex) Wine By Gas Chromatography-olfactometry and Gas Chromatography-mass Spectrometry. Food Res Int. 2020;137:109388. PubMed PMID: 33233090.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry. AU - Xiang,Xiao-Feng, AU - Lan,Yi-Bin, AU - Gao,Xiao-Tong, AU - Xie,Han, AU - An,Zhao-Yan, AU - Lv,Zhi-Hao, AU - Yin-Shi,, AU - Duan,Chang-Qing, AU - Wu,Guang-Feng, Y1 - 2020/06/04/ PY - 2019/07/02/received PY - 2020/05/28/revised PY - 2020/06/02/accepted PY - 2020/11/25/entrez PY - 2020/11/26/pubmed PY - 2021/5/15/medline KW - Aroma KW - Aroma extract dilution analysis KW - Distillation cut KW - Gas chromatography-olfactometry-mass spectrometry KW - Spine grape (Vitis davidii Foex) KW - Wine spirit SP - 109388 EP - 109388 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 137 N2 - Differences in key odor-active volatile compounds among the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine were identified for the first time by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Results from aroma extract dilution analysis (AEDA) showed that there were 34, 45, and 37 odor-active compounds in the head, heart and tail fractions, respectively. Besides, 20, 22, and 17 quantified compounds, respectively, showed odor activity values (OAVs) > 1. The head fraction was characterized by fruity, fusel/solvent notes owing to higher concentrations of higher alcohols and esters, while the tail fraction had more intense smoky/animal, sweaty/fatty attributes due to higher concentrations of volatile phenols and fatty acids. Finally, the heart fraction was characterized by ethyl octanoate, ethyl hexanoate, ethyl 3-phenylpropanoate, ethyl cinnamate, isoamyl alcohol, guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 2,3-butanedione, and (E)-β-damascenone. Furthermore, observation of the distillation progress indicated that different volatiles with various boiling points and solubilities followed diverse distillation patterns: concentrations of most esters, higher alcohols, terpenes and C13-norisoprenoids decreased, while concentrations of volatile phenols, fatty acids and some aromatic compounds increased during distillation. As a result, their final concentrations in the three distillate fractions varied significantly. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/33233090/Characterization_of_odor_active_compounds_in_the_head_heart_and_tail_fractions_of_freshly_distilled_spirit_from_Spine_grape__Vitis_davidii_Foex__wine_by_gas_chromatography_olfactometry_and_gas_chromatography_mass_spectrometry_ DB - PRIME DP - Unbound Medicine ER -