Université de Bordeaux, Villenave d'Ornon, France.
J Agric Food Chem. 2012 Dec 19;60(50):12260-9. doi: 10.1021/jf302918q. Epub 2012 Dec 7.
A preparative HPLC method was applied to aromatic red wine extracts. Twenty-five fractions with various flavors were thus obtained, and several aromatic reconstitutions were produced by mixing some of these fractions. Discriminative tests revealed that the omission of some fractions from the mixture of fruity fractions or the addition of others affected the overall expression of fruity aroma. Sensory profile analyses identified significant differences among aromatic reconstitutions in terms of intensity of black-berry, as well as fresh-, and jammy-fruit descriptors. A fraction with a very low fruity note (fraction 17) had an additive effect on the fresh fruity aroma, while fractions with caramel and lactic notes (fractions 3-5) had a masking effect on this aroma and an additive effect on the jammy-fruit aroma. Further analysis revealed that ethyl 2-hydroxy-4-methylpentanoate was eluted in fraction 17, while diacetyl, acetoin, acetic acid, and γ-butyrolactone were eluted in fractions 3-5. Omissions tests established that ethyl 2-hydroxy-4-methylpentanoate was responsible for enhancing black-berry and fresh-fruit aroma and that a combination of diacetyl, acetoin, acetic acid, and γ-butyrolactone, at levels between 2 and 40% of their perception thresholds, had the same hypoadditive effect on the overall and fresh fruity aroma as fractions 3-5.
采用制备型高效液相色谱法对芳香型红酒提取物进行分离。共得到 25 个具有不同风味的馏分，通过混合其中一些馏分，得到几种芳香重组体。鉴别测试表明，在果香馏分混合物中省略某些馏分或添加其他馏分，会影响果香的整体表达。感官分析表明，芳香重组体在黑莓、新鲜和果酱果味描述符的强度方面存在显著差异。具有极低果香特征的馏分（馏分 17）对新鲜果香有增效作用，而具有焦糖和乳酸特征的馏分（馏分 3-5）对该果香有掩蔽作用，并对果酱果香有增效作用。进一步分析表明，乙基 2-羟基-4-甲基戊酸酯在馏分 17 中洗脱，而双乙酰、乙酰丙酮、乙酸和γ-丁内酯在馏分 3-5 中洗脱。缺失测试确定，乙基 2-羟基-4-甲基戊酸酯负责增强黑莓和新鲜水果的香气，而双乙酰、乙酰丙酮、乙酸和γ-丁内酯在其感知阈值的 2%至 40%之间的组合，对整体和新鲜果香具有与馏分 3-5 相同的亚增效作用。
