Xiang Xiao-Feng, Lan Yi-Bin, Gao Xiao-Tong, Xie Han, An Zhao-Yan, Lv Zhi-Hao, Duan Chang-Qing, Wu Guang-Feng
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, Ontario L2S 3A1, Canada.
Food Res Int. 2020 Nov;137:109388. doi: 10.1016/j.foodres.2020.109388. Epub 2020 Jun 4.
Differences in key odor-active volatile compounds among the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine were identified for the first time by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Results from aroma extract dilution analysis (AEDA) showed that there were 34, 45, and 37 odor-active compounds in the head, heart and tail fractions, respectively. Besides, 20, 22, and 17 quantified compounds, respectively, showed odor activity values (OAVs) > 1. The head fraction was characterized by fruity, fusel/solvent notes owing to higher concentrations of higher alcohols and esters, while the tail fraction had more intense smoky/animal, sweaty/fatty attributes due to higher concentrations of volatile phenols and fatty acids. Finally, the heart fraction was characterized by ethyl octanoate, ethyl hexanoate, ethyl 3-phenylpropanoate, ethyl cinnamate, isoamyl alcohol, guaiacol, 4-ethylguaiacol, 4-vinylguaiacol, 2,3-butanedione, and (E)-β-damascenone. Furthermore, observation of the distillation progress indicated that different volatiles with various boiling points and solubilities followed diverse distillation patterns: concentrations of most esters, higher alcohols, terpenes and C13-norisoprenoids decreased, while concentrations of volatile phenols, fatty acids and some aromatic compounds increased during distillation. As a result, their final concentrations in the three distillate fractions varied significantly.
首次采用气相色谱 - 嗅觉测定法和气相色谱 - 质谱法鉴定了刺葡萄（Vitis davidii Foex）葡萄酒新蒸馏酒头、酒心和酒尾馏分中关键气味活性挥发性化合物的差异。香气提取物稀释分析（AEDA）结果表明，酒头、酒心和酒尾馏分中分别有34、45和37种气味活性化合物。此外，分别有20、22和17种定量化合物的气味活性值（OAVs）>1。酒头馏分的特征在于果香、杂醇/溶剂味，这是由于高级醇和酯的浓度较高，而酒尾馏分由于挥发性酚类和脂肪酸的浓度较高，具有更强烈的烟熏/动物味、汗味/脂肪味。最后，酒心馏分的特征在于辛酸乙酯、己酸乙酯、3 - 苯丙酸乙酯、肉桂酸乙酯、异戊醇、愈创木酚、4 - 乙基愈创木酚、4 - 乙烯基愈创木酚、2,3 - 丁二酮和（E）-β-大马酮。此外，对蒸馏过程的观察表明，具有不同沸点和溶解度的不同挥发物遵循不同的蒸馏模式：在蒸馏过程中，大多数酯、高级醇、萜类化合物和C13 - 降异戊二烯类化合物的浓度降低，而挥发性酚类、脂肪酸和一些芳香化合物的浓度增加。因此，它们在三个馏分中的最终浓度差异显著。
