Yuan Fang, Qian Michael C
Department of Food Science and Technology, Oregon State University , Corvallis, Oregon 97331, United States.
Oregon Wine Research Institute , Corvallis, Oregon 97331, United States.
J Agric Food Chem. 2016 Jan 20;64(2):443-50. doi: 10.1021/acs.jafc.5b04774. Epub 2016 Jan 7.
Aroma potentials in early and late maturity Pinot noir grapes were investigated in two consecutive vintages. The grape samples were hydrolyzed under acidic conditions, and the released odorants were studied by aroma extract dilution analysis (AEDA). Forty-nine main odor-active compounds were detected in the AEDA. The odorants released with high flavor dilution values were 1-hexanal, β-damascenone, guaiacol, and vanillin, together with C6-aldehydes and -alcohols, 4-vinylguaiacol, 4-vinylphenol, and 1-octen-3-one. The concentrations of aroma-active compounds were further quantitated. Compared with early harvest grapes, late harvest grapes released more β-damascenone, vanillin, 4-vinylguaiacol, and 4-vinylphenol in both years according to both AEDA and quantitation results, suggesting they were important aroma compounds that contribute to the characteristic of matured Pinot noir grapes.
连续两个年份对早熟和晚熟黑皮诺葡萄的香气潜力进行了研究。葡萄样品在酸性条件下水解，通过香气提取物稀释分析（AEDA）研究释放出的香气成分。在AEDA中检测到49种主要的气味活性化合物。具有高风味稀释值的香气成分有己醛、β-大马酮、愈创木酚和香草醛，以及C6醛类和醇类、4-乙烯基愈创木酚、4-乙烯基苯酚和1-辛烯-3-酮。对香气活性化合物的浓度进行了进一步定量。根据AEDA和定量结果，与早采葡萄相比，两个年份的晚采葡萄均释放出更多的β-大马酮、香草醛、4-乙烯基愈创木酚和4-乙烯基苯酚，表明它们是有助于成熟黑皮诺葡萄特征的重要香气化合物。
