Wang Jiaming, Gambetta Joanna M, Jeffery David W
School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide , PMB 1, Glen Osmond, South Australia 5064, Australia.
J Agric Food Chem. 2016 May 18;64(19):3838-48. doi: 10.1021/acs.jafc.6b01030. Epub 2016 May 4.
Two rosé wines, representing a tropical and a fruity/floral style, were chosen from a previous study for further exploration by aroma extract dilution analysis (AEDA) and quantitative analysis. Volatiles were extracted using either liquid-liquid extraction (LLE) followed by solvent-assisted flavor evaporation (SAFE) or a recently developed dynamic headspace (HS) sampling method utilizing solid-phase extraction (SPE) cartridges. AEDA was conducted using gas chromatography-mass spectrometry/olfactometry (GC-MS/O) and a total of 51 aroma compounds with a flavor dilution (FD) factor ≥3 were detected. Quantitative analysis of 92 volatiles was undertaken in both wines for calculation of odor activity values. The fruity and floral wine style was mostly driven by 2-phenylethanol, β-damascenone, and a range of esters, whereas 3-SHA and several volatile acids were seen as essential for the tropical style. When extraction methods were compared, HS-SPE was as efficient as SAFE for extracting most esters and higher alcohols, which were associated with fruity and floral characters, but it was difficult to capture volatiles with greater polarity or higher boiling point that may still be important to perceived wine aroma.
从之前的一项研究中选取了两款桃红葡萄酒，分别代表热带风格和果香/花香风格，通过香气提取物稀释分析（AEDA）和定量分析进行进一步探究。挥发物的提取采用液液萃取（LLE）后接溶剂辅助风味蒸发（SAFE）的方法，或者采用最近开发的利用固相萃取（SPE）小柱的动态顶空（HS）采样方法。使用气相色谱-质谱联用/嗅觉测量法（GC-MS/O）进行AEDA分析，共检测到51种风味稀释（FD）因子≥3的香气化合物。对两款葡萄酒中的92种挥发物进行了定量分析，以计算气味活性值。果香和花香型葡萄酒风格主要由2-苯乙醇、β-大马酮以及一系列酯类驱动，而3-巯基己醇和几种挥发性酸被认为是热带风格的关键成分。当比较提取方法时，HS-SPE在提取大多数与果香和花香特征相关的酯类和高级醇方面与SAFE一样有效，但难以捕获极性更大或沸点更高的挥发物，而这些挥发物可能对葡萄酒的香气感知仍然很重要。
