The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide SA 5064, Australia; School of Pharmacy and Medical Science, University of South Australia, G.P.O Box 2471, Adelaide, SA 5001, Australia; University of Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France.
University of Bordeaux, Unité de recherche Œnologie, EA 4577, USC 1366 INRAE, F-33140 Villenave d'Ornon, France.
J Chromatogr A. 2021 Jan 25;1637:461803. doi: 10.1016/j.chroma.2020.461803. Epub 2020 Dec 16.
Gas chromatography-olfactometry-mass spectrometry (GC-O-MS) has been very useful in identifying aroma compounds from within the complex matrix of wine. Supplementary separation can be required to overcome co-elution of volatiles or other sensory-directed chromatographic strategies are needed, including multidimensional chromatography and preparative fraction collection coupled to GC. Studies investigating 'overripe orange' aroma in sweet Sauternes wine and the similar 'apricot' aroma in Viognier wine were conducted. Wines with the targeted aroma attributes were selected and concentrated wine extracts prepared. GC-O found no individual aroma compounds with the targeted aroma attribute. Semi-preparative HPLC was used to obtain less complex fractions of the wine extracts. The fractions were eluted in water/ethanol and, therefore, could be smelled directly. Fractions with the targeted aroma character were further resolved by GC-preparative fraction collection (GC-PFC). Recombinational GC-PFC demonstrated the importance of the components within a 4 min preparative GC fraction to the 'overripe orange' aroma of typical Bordeaux dessert wine. In Viognier wine, monoterpenes linalool, α-terpineol and geraniol as well as benzaldehyde were found to be associated with the 'apricot' character. Thus, several wine aroma compounds interact for these specific aromas to be perceived. This sensory-led combination of separation techniques is a powerful tool for the identification of key compounds responsible for specific aromas across the wine and beverage industries.
气相色谱-嗅闻-质谱联用（GC-O-MS）在鉴定葡萄酒复杂基质中的香气化合物方面非常有用。可能需要补充分离以克服挥发性物质的共洗脱，或者需要其他感官导向的色谱策略，包括多维色谱和与 GC 偶联的制备级分收集。研究了甜苏玳葡萄酒中的“过熟橙”香气和维欧尼葡萄酒中的类似“杏”香气。选择具有目标香气特征的葡萄酒，并制备浓缩葡萄酒提取物。GC-O 未发现具有目标香气特征的单个香气化合物。半制备 HPLC 用于获得葡萄酒提取物的较不复杂级分。这些级分用水/乙醇洗脱，因此可以直接嗅闻。具有目标香气特征的级分通过 GC 制备级分收集（GC-PFC）进一步分离。复配 GC-PFC 证明了在典型波尔多甜酒中，4 分钟制备 GC 级分内的成分对“过熟橙”香气的重要性。在维欧尼葡萄酒中，发现单萜醇芳樟醇、α-萜品醇和香叶醇以及苯甲醛与“杏”特征有关。因此，这些特定香气需要几种葡萄酒香气化合物相互作用才能被感知。这种基于感官的分离技术组合是鉴定葡萄酒和饮料行业中特定香气关键化合物的有力工具。
