Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography–Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

The key aroma compounds of Chinese Vidal icewine were characterized by means of gas chromatography–olfactometry (GC-O) coupled with mass spectrometry (MS) on polar and nonpolar columns, and their flavor dilution (FD) factors were determined by aroma extract dilution analysis (AEDA). A total of 59 od...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2017-01, Vol.65 (2), p.394-401
Main Authors: Ma, Yue, Tang, Ke, Xu, Yan, Li, Ji-ming
Format: Article
Language:English
Subjects:
Aldehydes - analysis
Candy
China
Chromatography, Gas - methods
Food Analysis - methods
Fruit
Furans - analysis
Gas Chromatography-Mass Spectrometry - methods
Humans
Norisoprenoids - analysis
Odorants - analysis
Olfactometry - methods
Prunus armeniaca - chemistry
Volatile Organic Compounds - analysis
Wine - analysis
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Summary:The key aroma compounds of Chinese Vidal icewine were characterized by means of gas chromatography–olfactometry (GC-O) coupled with mass spectrometry (MS) on polar and nonpolar columns, and their flavor dilution (FD) factors were determined by aroma extract dilution analysis (AEDA). A total of 59 odor-active aroma compounds in three ranks of Vidal icewines were identified, and 28 odorants (FD ≥ 9) were further quantitated for aroma reconstitution and omission tests. β-Damascenone showed the highest FD value of 2187 in all icewines. Methional and furaneol were first observed as important odorants in Vidal icewine. Aroma recombination experiments revealed a good similarity containing the 28 important aromas. Omission tests corroborated the significant contribution of β-damascenone and the entire group of esters. Besides, 4-hydroxy-2,5-dimethyl-3­(2H)-furanone (furaneol) and 3-(methylthio)-1-propanal (methional) also had significant effects on icewine character, especially on apricot, caramel, and tropical fruit characteristics.
ISSN:0021-8561
1520-5118
DOI:10.1021/acs.jafc.6b04509