鉴定和量化 4 种非花香型葡萄品种中的影响香气化合物。
Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes.
机构信息
Key Lab. of Industrial Biotechnology, Ministry of Education, Lab. of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan Univ., Wuxi, China.
出版信息
J Food Sci. 2010 Jan-Feb;75(1):S81-8. doi: 10.1111/j.1750-3841.2009.01436.x.
The aroma compounds in grapes of Cabernet gernischt, Cabernet sauvignon, Cabernet franc, and Merlot have been studied by gas chromatography-olfactometry (GC-O). The GC-O study revealed the presence of 58 aroma compounds in which 53 odorants were identified. The most significant odor active volatiles in 4 grape berries were beta-damascenone, hexanal, (Z)-3-hexen-1-ol, (E,Z)-2,6-nonadienal, beta-ionone, and unknown (RI = 1612). The quantification of volatile aroma compounds in grapes was developed using headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). The influences of SPME fiber, extracting temperature, and time on the extraction of volatile compounds in grape were investigated. The aroma compounds in 4 grapes were quantified. According to the odor activity values (OAVs), (E,Z)-2,6-nonadienal (OAV from 334 to 777), beta-damascenone (OAV 245-790), beta-ionone (OAV 97-193), and acetic acid (OAV 7-165) had comparatively high OVA values.
采用气相色谱-嗅觉测量法（GC-O）研究了品丽珠、赤霞珠、品丽珠和梅洛葡萄的香气化合物。GC-O 研究表明，存在 58 种香气化合物，其中鉴定出 53 种气味物质。4 种葡萄浆果中最重要的挥发性香气活性物质为β-大马酮、己醛、（Z）-3-己烯-1-醇、（E，Z）-2,6-壬二烯醛、β-紫罗兰酮和未知（RI = 1612）。采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱（GC-MS）开发了葡萄中挥发性香气化合物的定量方法。研究了 SPME 纤维、提取温度和时间对葡萄中挥发性化合物提取的影响。定量了 4 种葡萄中的香气化合物。根据气味活性值（OAV），（E，Z）-2,6-壬二烯醛（OAV 从 334 到 777）、β-大马酮（OAV 245-790）、β-紫罗兰酮（OAV 97-193）和乙酸（OAV 7-165）具有相对较高的 OVA 值。
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