de-la-Fuente-Blanco Arancha, Ferreira Vicente
Laboratorio de Análisis del Aroma y Enología (LAAE), Department of Analytical Chemistry, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Universidad de Zaragoza, c/Pedro Cerbuna 12, 50009 Zaragoza, Spain.
Foods. 2020 Dec 18;9(12):1892. doi: 10.3390/foods9121892.
This review discusses the different approaches developed by researchers in the last 40 years for the qualitative and semi-quantitative screening of odorants, with special emphasis in wine aroma profiling. In the first part, the aims and possibilities of Gas chromatography-olfactometry (GC-O) as odour-screening and aroma profiling technique are discussed. The critical difference between approaches is whether the ranking of odorants is carried out on an extract containing all the odorants present in the product, or on an extract representative of the odorants contained in the vapour phases that cause the odour and flavour. While the second alternative is more direct and can be more efficient, it requires a good understanding of the factors affecting orthonasal olfaction, handling volatiles (purging, trapping, eluting, and separating) and about the sensory assessment of GC effluents. The review also includes an updated list compiling all the odorants detected in wine by GC-O, including retention indexes and odour descriptions with a general guideline for the identification of odorants.
本综述讨论了研究人员在过去40年中开发的用于气味剂定性和半定量筛选的不同方法，特别强调了葡萄酒香气剖析。在第一部分中，讨论了气相色谱 - 嗅觉测定法（GC - O）作为气味筛选和香气剖析技术的目的和可能性。这些方法之间的关键区别在于，气味剂的排序是在含有产品中所有存在的气味剂的提取物上进行，还是在代表引起气味和风味的气相中所含气味剂的提取物上进行。虽然第二种选择更直接且可能更有效，但它需要很好地理解影响口腔前嗅觉的因素、处理挥发性物质（吹扫、捕集、洗脱和分离）以及气相色谱流出物的感官评估。该综述还包括一份更新列表，汇编了通过GC - O在葡萄酒中检测到的所有气味剂，包括保留指数和气味描述以及气味剂鉴定的一般指南。
