期刊
FOOD CHEMISTRY
卷 226, 期 -, 页码 41-50出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.01.007
关键词
Botrytis cinerea; Artificially botrytized grapes; Wine aroma; Sensory analysis; Partial Least-Squares Regression (PLSR)
资金
- National Natural Science Foundation of China [31371724]
- Fundamental Research Funds for the Central Universities [2014YQ005]
Aroma characteristics and their impact volatile components of noble-rot wines elaborated from artificial botrytized Chardonnay grapes, obtained by spraying Botrytis cinerea suspension in Yuquan vineyard, Ningxia, China, were explored in this work. Dry white wine made from normal-harvested grapes and sweet wine produced from delay-harvested grapes were compared. Wine aromas were analysed by trained sensory panelists, and aroma compounds were determined by SPME-GC-MS. Results indicated that esters, fatty acids, thiols, lactones, volatile phenols and 2-nonanone increased markedly in noble rot wines. In addition to typical aromas of noble-rot wines, artificial noble-rot wines were found to contain significant cream and dry apricot attributes. Partial Least-Squares Regression models of aroma characteristics against aroma components revealed that non-fermentative odorants were the primary contributor to dry apricot attribute, especially, thiols, C13-norisoprenoids, lactones, terpenols and phenolic acid derivatives, while cream attribute was dependent on both fermentative and non-fermentative volatile components. (C) 2017 Elsevier Ltd. All rights reserved.
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