Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution

Lan, Yi-Bin; Xiang, Xiao-Feng; Xu, Qiu-Man; Wang, Jiaming; Ling, Mengqi; Zhu, Baoqing; Liu, Tao; Sun, Lian-Bo; Shi, Ying; Reynolds, Andrew G.; Duan, Chang‐Qing

doi:10.1016/j.foodchem.2019.02.074

Cited by 64 publications

(70 citation statements)

References 39 publications

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“…The total content of carbonyl compounds significantly decreased in MF wine while BT and SP wines showed much less impact. Volatile phenols, which formed by the action of hydroxycinnamate carboxylase, originated by the hydrolysis of precursors known as phenolic acids or hydroxycinnamic acids in grapes [27,28]. Clarification treatments decreased the concentration of volatile phenols significantly, especially the MF treatment, while CF treatment showed the least influence.…”

Section: Carbonyls and Phenolsmentioning

confidence: 99%

Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine

Tengzhen

Gong

et al. 2020

Molecules

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The aim of this study was to evaluate the influence of clarification treatments on volatile composition and aromatic attributes of wine samples. ‘Italian Riesling’ icewines from the Hexi Corridor Region of China were clarified by fining agents (bentonite (BT) and soybean protein (SP)), membrane filtration (MF), and centrifugation (CF) methods. The clarity, physicochemical indexes, volatile components, and aromatic attributes of treated wines were investigated. Both the fining agents and mechanical clarification treatments increased the transmittance and decreased the color intensity of icewine samples. Bentonite fining significantly influenced the total sugar content, total acidity and volatile acidity. Total acidity decreased 2–3.5% and volatile acidity 2–12%. MF showed the greatest influence on total phenol content, decreasing the initial content by 12%, while other treatments by less than 8%. Volatile analysis indicated that both the categories and contents of volatile compounds of wine samples decreased. MF treatment showed the most significant influence, while SP fining showed much lower impact. Odor activity values indicated the compound with the highest odor activity in Italian Riesling icewines was β-damascenone. For this compound, BT and SP did not show significant differences, however, in MF and CF it decreased by 20% and 63%, respectively. Furthermore, with high impact on aroma were: ethyl hexanoate which reduced by 20–80% especially in MF; rose oxide which extremely reduced in MF and undetected in BT, SP, and CF; isoamyl acetate which reduced by 3–33% and linalool decreased by 10–20% and undetected for BT. Principle component analysis indicated that icewine clarified by different methods could be distinguished and positively correlated with odor-active compounds. Floral and fruity were the dominant aroma series in icewine samples followed by fatty, earthy, spicy, vegetative and pungent flavor. The total odor active value of these series significantly (p < 0.5) decreased in different clarification treatments. Sensory evaluation showed similar results, but the SP and CF wine samples achieved better sensory quality. This study provides information that could help to optimize the clarification of ice wines.

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Section: Carbonyls and Phenolsmentioning

confidence: 99%

Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine

Tengzhen

Gong

et al. 2020

Molecules

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“…The “sensomics” approach comprising of identification of key odorants by gas chromatography–olfactometry (GC–O), followed by quantitative analysis and calculation of odor activity value (OAV), finally by reconstitution and omission tests, was considered as an efficient strategy to investigate the hedonically complex odor image in foods (Dunkel et al., 2014). In the last two decades, this technique was widely applied to successfully identify key odor‐active compounds in white wines (such as Chardonnay [Lee & Noble, 2003] and Riesling [Komes et al., 2006]), red wines (such as Cabernet Sauvignon [Gürbüz et al., 2006] and Syrah [Mayr et al., 2014]), icewine (Lan et al., 2019), and botrytized wines (Sarrazin et al., 2007).…”

Section: Introductionmentioning

confidence: 99%

Characterization of key odor‐active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography–olfactometry, aroma reconstitution, and omission tests

Lan

Guo

et al. 2021

Journal of Food Science

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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 liquidliquid 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), 3mercaptohexanol (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.

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“…In particular, the overall similarity between recombination 1 and sample W1 was the highest, reaching 97.65% by Pearson two‐tailed test. The slight difference may be attributable to the underidentification of compounds with lower aroma activity values, matrix effect or the neglect of compounds that play an auxiliary role in the aroma during aroma recombination (Gao, Fan, & Xu, 2014; Lan et al., 2019).…”

Section: Resultsmentioning

confidence: 99%

“…In recent flavor studies, flavor‐related experiments that use the sensomics concept have been applied successfully to detect key aroma compounds in alcoholic beverages, cheese, fruits, and other foods (Lan et al., 2019; Majcher, Myszka, Gracka, Grygier, & Jeleń, 2017; Mayr et al., 2014). Aroma recombination, omission, and addition tests based on sensory analysis can be applied to more accurately verify the contributions of key aroma compounds to the overall sensory attributes of foods.…”

Section: Introductionmentioning

confidence: 99%

“…Using GC‐O and aroma recombination, Lan et al. (2019) identified and distinguished “Beibinghong” icewine and dry wine based on differences in the key aroma compounds that contributed to the honey, caramel, floral, and fruit aromas. In our previous study, we used a sensory‐directed flavor analysis approach to reveal propanoic acid and butanoic acid as the key aroma compounds contributing to the cheesy and rancid aromas of the traditional Chinese milk fan (Tian, Xu, Chen, & Yu, 2019).…”

Section: Introductionmentioning

confidence: 99%

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Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

Tian

Sun

et al. 2020

Journal of Food Science

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To identify the key aroma compounds in Yunnan goat milk cake, seven varieties of milk cake samples were subjected to sensory analysis and gas chromatography‐mass spectrometry (GC‐MS), gas chromatography‐olfactometry (GC‐O), aroma recombination, omission, and addition tests. The GC‐MS results revealed 53 compounds with aroma characteristics in all the samples. A further comparison of odor activity values and aroma intensities (AI) revealed 25 of these compounds as the initial key aroma compounds. The contributions of these key aroma compounds to the sensory attributes were determined using a partial least squares regression. Of these compounds, 2‐heptanone and 2‐nonanone were closely related to the “milky” and “cheesy” attributes and were highly abundant in the samples from Kunming. Fatty acids, including butanoic acid, hexanoic acid, octanoic acid, and decanoic acid, were the most abundant compounds detected in the milk cakes. These fatty acids were closely related to the “rancid” and “animalic (goat)” attributes and were largely detected in the samples from Dali Dengchuan and Dali Xiaguan. Sensory‐directed aroma recombination, omission, and addition tests further validated the important contributions of ethyl butyrate, benzaldehyde, 3‐methyl‐1‐butanol, 2‐heptanone, hexanoic acid, and octanoic acid to the overall sensory properties. Moreover, ethyl butyrate, benzaldehyde, and 2‐heptanone, when added, had evident inhibitory or masking effects on the AI of “sour,” “rancid,” and “animalic (goat)” attributes. Practical Application Goat milk cake is a popular acid‐curd cheese in Yunnan, China, however, our limited knowledge to its key aroma compounds restricts its development and industrial production. In this study, a sensory‐directed flavor analysis was used to characterized the key aroma compounds of Yunnan goat milk cake, which will help to enhance our understanding on the flavor profile of Yunnan goat milk cake and provide a reference for optimizing the flavor feature and organoleptic quality of this fresh goat cheese.

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Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution

Cited by 64 publications

References 39 publications

Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine

Effect of Different Clarification Treatments on the Volatile Composition and Aromatic Attributes of ‘Italian Riesling’ Icewine

Characterization of key odor‐active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography–olfactometry, aroma reconstitution, and omission tests

Characterization of the key aroma compounds in Yunnan goat milk cake using a sensory‐directed flavor analysis

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