期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 68, 期 1, 页码 279-291出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.9b07165
关键词
cranberry wine; volatile compounds; aroma-active; SPME; GC-MS/O; PCA
This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC MS/O to identify the important aroma compounds. A total of 70 compounds were detected, with 67 in wines and 61 in juices. The esters was the most diversified class, while alcohols and acids were the most abundant, especially 3-methylbutanol, methylbutyric acid, and benzoic acid. The volatile profiles of cranberry wines are distinctive from their source juices. Most alcohols, esters, and acids are fermentation-derived, while terpenes, phenols, aldehydes and ketones are varietal. The Red vinification retained the most varietal volatiles from the must, while the White and Thermo vinifications produced more volatiles during fermentation. Thermovinification reduced the yield of benzoic acid and its derivatives after fermentation. Olfactory analysis identified 47 aroma-active compounds, among which 41 were considered as the major aroma contributors (ethyl benzoate had the highest modified detection frequency).
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据