School of Life Science and Biotechnology, Korea University, 5-1, Anam-dong, Sungbuk-gu, Seoul 136-701, Republic of Korea.
J Agric Food Chem. 2011 Nov 9;59(21):11657-66. doi: 10.1021/jf200759d. Epub 2011 Oct 7.
The oxidation of Cabernet Sauvignon wines during secondary shelf life was studied by headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography-quadrupole mass spectrometry (GC-qMS) and sensory tests, with the support of multivariate statistical analyses such as OPLS-DA loading plot and PCA score plot. Four different oxidation conditions were established during a 1-week secondary shelf life. Samples collected on a regular basis were analyzed to determine the changes of volatile chemicals, with sensory characteristics evaluated through pattern recognition models. During secondary shelf life the separation among collected samples depended on the degree of oxidation in wine. Isoamyl acetate, ethyl decanoate, nonanoic acid, n-decanoic acid, undecanoic acid, 2-furancarboxylic acid, dodecanoic acid, and phenylacetaldehyde were determined to be associated with the oxidation of the wine. PCA sensory evaluation revealed that least oxidized wine and fresh wine was well-separated from more oxidized wines, demonstrating that sensory characteristics of less oxidized wines tend toward "fruity", "citrous", and "sweetness", while those of more oxidized wines are positively correlated with "animal", "bitterness", and "dairy". The study also demonstrates that OPLS-DA and PCA are very useful statistical tools for the understanding of wine oxidation.
采用顶空固相微萃取（HS-SPME）结合气相色谱-四极杆质谱联用（GC-qMS）和感官测试研究了赤霞珠葡萄酒在二次货架期的氧化情况，并结合偏最小二乘判别分析（OPLS-DA）加载图和主成分分析（PCA）得分图等多元统计分析方法。在 1 周的二次货架期内建立了 4 种不同的氧化条件。定期采集样品进行分析，以确定挥发性化学物质的变化，并通过模式识别模型评估感官特征。在二次货架期，收集到的样品的分离取决于葡萄酒的氧化程度。乙酸异戊酯、辛酸乙酯、壬酸、正癸酸、十一酸、2-糠酸、十二酸和苯乙醛被确定与葡萄酒的氧化有关。PCA 感官评价表明，氧化程度最低的葡萄酒和新鲜葡萄酒与氧化程度较高的葡萄酒明显分离，表明氧化程度较低的葡萄酒的感官特征倾向于“果香”、“柠檬酸”和“甜味”，而氧化程度较高的葡萄酒的感官特征与“动物”、“苦味”和“乳制品”呈正相关。该研究还表明，OPLS-DA 和 PCA 是理解葡萄酒氧化的非常有用的统计工具。
