Cool Climate Oenology and Viticulture Institute, Brock University , 500 Glenridge Avenue, St. Catharines, Ontario L2S 3A1, Canada.
J Agric Food Chem. 2012 Mar 21;60(11):2874-83. doi: 10.1021/jf203314j. Epub 2012 Mar 9.
This study aimed to elucidate the odor potency of aroma compounds in Riesling and Vidal blanc (syn. Vidal) table wines and icewines from the Niagara Peninsula using stir bar sorptive extraction-gas chromatography-olfactometry-mass spectrometry. Dilution analysis determined the most odor-potent compounds in Vidal and Riesling icewines (n = 2) and table wines (n = 2) from a commercial producer. The top 15 odor-potent compounds in each wine were identified and quantified, resulting in 23 and 24 compounds for Riesling and Vidal, respectively. The most odor-potent compounds were β-damascenone, decanal, 1-hexanol, 1-octen-3-ol, 4-vinylguaiacol, ethyl hexanoate, and ethyl 3-methylbutyrate. In general, icewines had higher concentrations of most aroma compounds compared to table wines. Through computation of odor activity values, the compounds with the highest odor activity for the icewines were β-damascenone, 1-octen-3-ol, ethyl octanoate, cis-rose oxide, and ethyl hexanoate. In table wines the highest odor activity values were found for ethyl octanoate, β-damascenone, ethyl hexanoate, cis-rose oxide, ethyl 3-methylbutyrate, and 4-vinylguaiacol. These findings provide a foundation to determine impact odorants in icewines and the effects of viticultural and enological practices on wine aroma volatile composition.
本研究旨在利用搅拌棒吸附萃取-气相色谱-嗅觉测量-质谱联用技术阐明尼亚加拉半岛雷司令和维达尔白葡萄酒（别名维达尔）以及冰酒中的香气化合物的气味强度。稀释分析确定了来自商业生产商的维达尔和雷司令冰酒（n = 2）和餐酒（n = 2）中气味强度最大的化合物。鉴定并定量了每种葡萄酒中前 15 种气味强度最大的化合物，分别得到雷司令和维达尔的 23 种和 24 种化合物。气味强度最大的化合物为β-大马酮、癸醛、1-己醇、1-辛烯-3-醇、4-乙烯基愈创木酚、己酸乙酯和 3-甲基丁酸乙酯。一般来说，冰酒中大多数香气化合物的浓度高于餐酒。通过计算气味活性值，对冰酒具有最高气味活性的化合物为β-大马酮、1-辛烯-3-醇、辛酸乙酯、顺式玫瑰氧化物和己酸乙酯。在餐酒中，气味活性值最高的化合物为辛酸乙酯、β-大马酮、己酸乙酯、顺式玫瑰氧化物、3-甲基丁酸乙酯和 4-乙烯基愈创木酚。这些发现为确定冰酒中的关键气味物质以及葡萄栽培和酿造实践对葡萄酒香气挥发性成分的影响提供了基础。
