Ma Yue, Tang Ke, Xu Yan, Li Ji-Ming
Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu, P. R. China.
State Key Laboratory of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu, P. R. China.
J Agric Food Chem. 2017 Jan 18;65(2):394-401. doi: 10.1021/acs.jafc.6b04509. Epub 2017 Jan 6.
The key aroma compounds of Chinese Vidal icewine were characterized by means of gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS) on polar and nonpolar columns, and their flavor dilution (FD) factors were determined by aroma extract dilution analysis (AEDA). A total of 59 odor-active aroma compounds in three ranks of Vidal icewines were identified, and 28 odorants (FD ≥ 9) were further quantitated for aroma reconstitution and omission tests. β-Damascenone showed the highest FD value of 2187 in all icewines. Methional and furaneol were first observed as important odorants in Vidal icewine. Aroma recombination experiments revealed a good similarity containing the 28 important aromas. Omission tests corroborated the significant contribution of β-damascenone and the entire group of esters. Besides, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) and 3-(methylthio)-1-propanal (methional) also had significant effects on icewine character, especially on apricot, caramel, and tropical fruit characteristics.
采用气相色谱 - 嗅觉测定法（GC - O）结合质谱法（MS）在极性和非极性柱上对中国威代尔冰酒的关键香气成分进行了表征，并通过香气提取物稀释分析（AEDA）确定了它们的风味稀释（FD）因子。在三个等级的威代尔冰酒中总共鉴定出59种具有气味活性的香气成分，并且对28种气味物质（FD≥9）进行了进一步定量，用于香气重组和缺失试验。β-大马酮在所有冰酒中的FD值最高，为2187。甲硫醇和呋喃酮首次被发现是威代尔冰酒中的重要气味物质。香气重组实验表明，含有28种重要香气的重组物具有良好的相似性。缺失试验证实了β-大马酮和整个酯类基团的重要贡献。此外，4 - 羟基 - 2,5 - 二甲基 - 3（2H）- 呋喃酮（呋喃酮）和3 - （甲硫基）-1 - 丙醛（甲硫醇）对冰酒的特征也有显著影响，尤其是对杏、焦糖和热带水果的特征。
