Active volatiles of cabernet sauvignon wine from Changli County
- 1
- 2
Abstract
This study investigated the contribution of vola-tile compounds to the overall aroma of Cabernet Sauvignon wines from Changli County (China). Wine samples were collected from vintages from 2000 to 2005. Volatile compounds were ex-tracted by PDMS solid-phase micro-extraction fi- bers and identified by Gas Chromatography-Ma- ss Spectrometry (GC-MS). A total of 65 volatile compounds were identified and quantified, in-cluding higher alcohols, ethyl and acetate esters, and fatty acids. According to their odor active values (OA-Vs), 21 volatile compounds were con- sidered to be the powerful impact odorants of Cabernet Sauvignon wines from Changli. Odor descriptions of impact volatiles suggested Cab-ernet Sauvignon red wines from Changli County as having a complex aroma, which included not only pleasant floral and fruity odors, but also cheese, clove flavors, and grassy and smoky aromas.
- H. Guth, (1997) Quantiation and sensory studies of char-acter impact odorants of different white wine varieties. Journal of Agriculture and Food Chemistry, 45, 3027-3032.
- H. Li, (2006) Wine Tasting. Beijing, China: China Science Press 29-106.
- R. Perestrelo, A. Fernandes, F. F. Albuquerque, J. C. Marques, and J. S. Camara, (2006) Analytical characteriza-tion of the aroma of Tinta Negra Mole red wine: Identifica-tion of the main odorants compounds. Analytica Chimica Acta, 563, 154-164.
- H. Li, Y. S.Tao, W. H. Kang, and C. L. Yin, (2006) Wine aroma analytical investigation progress on GC (Review). Journal of Food Science and Biotechnology (China), 25, 99-104.
- M. Vilanova, and C. Martinez, (2007) First study of deter-mination of aromatic compounds of red wine from Vitis vinifera CV, Castanal grown in Galicia (NW Spain). Euro-pean Food Research and Technology, 224, 431-436.
- Y. Kotseridis and R. Baumes, (2000) Identification of impact odorants in Bordeaux red grape juice, in the com-mercial yeast used for its fermentation, and in the pro-duced wine. Journal of Agriculture and Food Chemistry, 48, 400-406.
- R. Lopez, V. Ferreira, P. Hernamdez, and J. F. Cacho, (1999) Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Gren-ache grape varieties: A comparative study. Journal of the Science of Food and Agriculture, 79, 1461-1467.
- V. Ferreira, R. Lopez, and J. F. Cacho, (2000) Quantitative determination of the odorants of young red wines from different grape varieties. Journal of the Science of Food and Agriculture, 80, 1659-1667.
- M. Zhang, Q. Xu, C. Duan, and Y. Wu, (2007) Compara-tive study of aromatic compounds in young red wines from Cabernet Sauvignon, Cabernet Franc, and Cabernet Gernischet varieties in China. Journal of Food Science, 72(5), c248-c252.
- Y. S. Tao, H. Li, and H. Wang, (2007) Optimization of wine aroma analysis by solid-phase microextraction. Journal of Northwest A & F University: Natural Science Edition, 35(12), 181-185.
- O. I. V. (1990) Recueil des methods internationals d’ana-lyse des vins et des mouts. Paris: Office International de la Vigne et du Vin.
- V. Ferreira, R. Lopez, A. Escudero, and J. F Cacho, (1998) Quantitative-determination of trace and ultra-trace flavor ac-tive compounds in red wines through Gas-Chromatographic Ion-Trap Mass-Spectrometric analysis of micro-extracts, Journal of Chromatography A, 806, 349-354.