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Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests.
J Food Sci. 2021 Apr; 86(4):1258-1272.JF

Abstract

Petit Manseng (Vitis vinifera L.) has become a popular variety in China for the production of semisweet and sweet wines. However, few studies focused on investigating the molecular odor code of its key odorants. In this study, the key odor-active compounds of Chinese sweet Petit Manseng wine were identified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Fifty-five odorous zones were sniffed and identified by application of aroma extraction dilution analysis on a distillate prepared by liquid-liquid extraction and solvent-assisted flavor evaporation. Among them, isoamyl alcohol, ethyl octanoate, isovaleric acid, (E)-β-damascenone, and phenylethanol particularly displayed with highest flavor dilution factors above 1024. The quantification of volatiles by headspace solid-phase microextraction coupled with GC-MS and GC coupled with triple quadrupole MS/MS and a calculation of odor activity values (OAVs) indicated 23 volatiles with OAVs above 1. Ethyl hexanoate showed the highest OAV with 208.8, followed by (E)-β-damascenone (189.0), 3-mercaptohexanol (60.3), isoamyl acetate (45.4), and furaneol (40.1). The aroma of the sweet wine was successfully reconstituted by combining 42 aroma compounds in a model wine solution. 3-Mercaptohexanol, (E)-β-damascenone, furaneol, γ-octalactone + γ-decalactone + γ-hexalactone, and ethyl cinnamate had important influence on the aroma of sweet Petit Manseng wine assessed by omission tests. Moreover, the discrimination of wines from three regions was successfully achieved by partial least squares discriminant analysis based on quantitative results of key odorants. 3-Mercaptohexanol was considered as the most responsible for the region discrimination and had highest concentrations in Petit Manseng wines from Jiaodong Peninsula. PRACTICAL APPLICATION: Understanding of the knowledge in key odorants of Petit Manseng wines could be useful to improve wine quality through viticultural and enological practices.

Authors+Show Affiliations

Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China. Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario, Canada.Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China.Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China.Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Sciences, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, China.Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China.Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China.Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33733488

Citation

Lan, Yibin, et al. "Characterization of Key Odor-active Compounds in Sweet Petit Manseng (Vitis Vinifera L.) Wine By Gas Chromatography-olfactometry, Aroma Reconstitution, and Omission Tests." Journal of Food Science, vol. 86, no. 4, 2021, pp. 1258-1272.
Lan Y, Guo J, Qian X, et al. Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests. J Food Sci. 2021;86(4):1258-1272.
Lan, Y., Guo, J., Qian, X., Zhu, B., Shi, Y., Wu, G., & Duan, C. (2021). Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests. Journal of Food Science, 86(4), 1258-1272. https://doi.org/10.1111/1750-3841.15670
Lan Y, et al. Characterization of Key Odor-active Compounds in Sweet Petit Manseng (Vitis Vinifera L.) Wine By Gas Chromatography-olfactometry, Aroma Reconstitution, and Omission Tests. J Food Sci. 2021;86(4):1258-1272. PubMed PMID: 33733488.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests. AU - Lan,Yibin, AU - Guo,Jingxian, AU - Qian,Xu, AU - Zhu,Baoqing, AU - Shi,Ying, AU - Wu,Guangfeng, AU - Duan,Changqing, Y1 - 2021/03/17/ PY - 2021/02/01/revised PY - 2020/02/17/received PY - 2021/02/06/accepted PY - 2021/3/19/pubmed PY - 2021/5/29/medline PY - 2021/3/18/entrez KW - GC-O KW - OAV KW - PLS-DA KW - Petit Manseng KW - aroma reconstitution KW - omission test KW - quantitative descriptive analysis SP - 1258 EP - 1272 JF - Journal of food science JO - J Food Sci VL - 86 IS - 4 N2 - Petit Manseng (Vitis vinifera L.) has become a popular variety in China for the production of semisweet and sweet wines. However, few studies focused on investigating the molecular odor code of its key odorants. In this study, the key odor-active compounds of Chinese sweet Petit Manseng wine were identified by gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). Fifty-five odorous zones were sniffed and identified by application of aroma extraction dilution analysis on a distillate prepared by liquid-liquid extraction and solvent-assisted flavor evaporation. Among them, isoamyl alcohol, ethyl octanoate, isovaleric acid, (E)-β-damascenone, and phenylethanol particularly displayed with highest flavor dilution factors above 1024. The quantification of volatiles by headspace solid-phase microextraction coupled with GC-MS and GC coupled with triple quadrupole MS/MS and a calculation of odor activity values (OAVs) indicated 23 volatiles with OAVs above 1. Ethyl hexanoate showed the highest OAV with 208.8, followed by (E)-β-damascenone (189.0), 3-mercaptohexanol (60.3), isoamyl acetate (45.4), and furaneol (40.1). The aroma of the sweet wine was successfully reconstituted by combining 42 aroma compounds in a model wine solution. 3-Mercaptohexanol, (E)-β-damascenone, furaneol, γ-octalactone + γ-decalactone + γ-hexalactone, and ethyl cinnamate had important influence on the aroma of sweet Petit Manseng wine assessed by omission tests. Moreover, the discrimination of wines from three regions was successfully achieved by partial least squares discriminant analysis based on quantitative results of key odorants. 3-Mercaptohexanol was considered as the most responsible for the region discrimination and had highest concentrations in Petit Manseng wines from Jiaodong Peninsula. PRACTICAL APPLICATION: Understanding of the knowledge in key odorants of Petit Manseng wines could be useful to improve wine quality through viticultural and enological practices. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/33733488/Characterization_of_key_odor_active_compounds_in_sweet_Petit_Manseng__Vitis_vinifera_L___wine_by_gas_chromatography_olfactometry_aroma_reconstitution_and_omission_tests_ L2 - https://doi.org/10.1111/1750-3841.15670 DB - PRIME DP - Unbound Medicine ER -