Evaluation of a volatile aroma preference of commercial red wines in Korea: Sensory and gas chromatography characterization

The aim of this study was to elucidate the Korean consumers’ aroma preference on wines. For this, a sensory test on 6 commercial red wines (5 imported and 1 domestic) was conducted by 250 panels and the volatile compounds of those wines were analyzed by gas chromatography-mass spectrometry. Sample 1 obtained the highest mean aroma acceptability score and analysis of volatile compounds revealed that it retained many kinds of esters and alcohols compared to other wines (including 2 acetate esters, 6 ethyl esters, 3 other esters, and 5 alcohols, mostly giving fruity aroma). Sample 1 was made by blending 2 varieties of grapes and this brewing technology might give a preferred aroma balance. The domestic wine, sample 2, made of ‘Campbell Early’ grape earned relatively higher acceptability score (2^nd ranked), being considered its strong grape aroma. In the lower score group, higher concentrations of isoamyl alcohol, 1-isothiocyanto-propane, and volatile phenol were detected and their strong grassy or fatty odor might affect the lower sensory result. Strategies for production of consumer-preferred wines were suggested.     

顶空固相微萃取-气相色谱-质谱联用法分析黄茶香气成分

建立黄茶香气的分析方法,探讨固相微萃取技术在黄茶香精油制备上的应用,研究固相微萃取头种类、温度、吸附和解吸时间对黄茶香气物质种类和总量的影响。结果表明：采用DVB-CAR-PDMS 固相微萃取头,在80℃下吸附1h,能达到最佳吸附效果;吸附的香气物质在GC-MS 进样口内经230℃热脱附1min,共检测出108 种黄茶香气成分,其物质种类由高到低依次为烃类32 种、酯类20 种、醇和醛类各17 种、酮类8 种、含氧和含氮化合物各4 种、酸类3 种、含硫化合物2 种、酚类1 种;其含量以脂肪族烃、醛类较多,而萜烯类以及芳香族化合物较少。     

不同果酒挥发性风味物质对比分析

以4种不同果酒（青梅酒、桃花酒、杨梅酒、桑葚酒）为研究对象,采用顶空固相微萃取（HS-SPME）结合气相色谱-质谱联用法（GC-MS）对其挥发性风味成分进行测定,并对其挥发性风味物质进行主成分分析（PCA）,建立综合评分模型对不同果酒挥发性成分进行综合评价。结果表明,4种不同果酒中共检测出79种挥发性风味成分,其中,醇类17种、醛类16种、酮类8种、酯类18种、脂肪酸类5种、萜烯类11种及其他类4种,醇类物质相对含量最高,青梅酒、桃花酒、杨梅酒、桑葚酒的醇类相对含量分别为30.17%、25.15%、28.08%、28.41%。PCA结果表明,4种果酒综合得分按高低顺序依次为青梅酒>桑葚酒>杨梅酒>桃花酒。     

SPME-GC-MS分离鉴定山核桃的挥发性风味物质

采用顶空固相微萃取方法提取山核桃成品的挥发性风味物质,利用气相色谱-质谱联用技术对提取的挥发性风味物质进行分离鉴定。通过正交试验确定了固相微萃取的最佳萃取条件:使用65μm PDMS-DVD萃取头,萃取温度60℃,萃取时间30 min。采用气质联用技术从山核桃中分析鉴定出33种挥发性风味物质成分,包括杂环类化合物、萜烯类、醛类、酸类、醇类、酯类和酮类,这些物质成分的共同作用构成了山核桃独特的风味。其中杂环类化合物、萜烯类化合物和醛化合物类含量较高,是对山核桃整体风味起关键作用的挥发性风味物质。     

Identification of volatile flavor compounds in Chinese Sinkiang camel-naizi using different solid phase microextraction fibers

Volatile components of Chinese Sinkiang camel-naizi (CSCN) were analyzed using solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS). A total of 45 volatile compounds were identified by using 3 fibers, including 17 alcohols, 4 aldehydes, 13 acids, 8 esters, 1 sulfur-containing compound, 1 lactone, and 1 ketone. Among all the compounds identified, various alcoholic compounds accounted for 78.91% of the total volatiles, and the amount of various esters was only next to that of alcohols, which accounted for 15.01% of the total volatiles. The content of acids, lactone, aldehydes, ketone, and sulfur-containing compound accounted for 6.08%. All of these volatiles constituted the characteristic flavor of raisin-like, fruity, sweet, cheesy, and yogurt-like note of CSCN. The extraction performances of 3 types of SPME fibers (75 μm CAR/PDMS, 65 μm PDMS/DVB, and 50/30 μm DVB/CAR/PDMS) were compared in this study. Of the 3 fibers, the DVB/CAR/PDMS fiber extracted the most volatiles, and the CAR/PDMS fiber the least. The DVB/CAR/PDMS fiber showed the best performance in trapping compounds of CSCN with different polarities.     

SPME-GC-MS分析不同商业葡萄酒酵母香气物质合成的差异性

采用顶空固相微萃取(HS-SPME)和气质联用法(GC-MS)分析了4株常用商业葡萄酒酵母的挥发性香气成分。对酵母代谢的19种香气成分进行定性定量分析,菌株CY3079具有较高的高级醇生成能力,其中异戊醇和2-苯乙醇的合成均高于其它酵母菌株。D254酵母具有较高的酯类和挥发酸类合成能力,其中乙酸乙酯和乙酸对酵母D254总酯和总挥发酸的含量贡献较大。EC1118高级醇生成量最低,但是具有较高的乙酸-2-苯乙酯生成能力。RC212酒样具有较低的酯类和挥发酸。感官品评试验表明,D254酒样的果香比较明显;CY3079酒样的刺激性大于其它菌株;EC1118酒样花香比较突出。     

戴尔有孢圆酵母对葡萄酒香气的影响

以新疆天山北麓产区和山东乳山产区赤霞珠葡萄为原料,分别选用酿酒酵母、戴尔有孢圆酵母单独发酵以及二者混合发酵,发酵结束后测定葡萄酒的各项理化指标以及挥发性化合物含量。结果表明：2个产地赤霞珠葡萄酒共检测出60种与酵母代谢相关的挥发性化合物,其中醇类23种、酯类26种、酸类8种和酮类3种,不同酵母菌发酵的葡萄酒中的香气成分及含量差异明显;戴尔有孢圆酵母单独发酵产生的醇类、酯类和酸类含量都较高,而与酿酒酵母混合发酵则降低了挥发酸的含量;本实验中戴尔有孢圆酵母明显提高了赤霞珠葡萄酒中乙基酯类的含量,特别是辛酸乙酯、癸酸乙酯和月桂酸乙酯等脂肪酸乙酯,增加了葡萄酒中的果香味;对于原料来自不同产地的葡萄酒,戴尔有孢圆酵母与酿酒酵母混合发酵均可以增强其发酵香气,提高葡萄酒香气的复杂性。     

桑葚风味构成特点研究

应用固相微萃取-气质联用技术(solid-phase microextraction-gas chromatography-mass spectrometry,SPME/GCMS)对桑葚的挥发性风味物质分析。结果发现:萃取头为50/30μm DVB/CAR/PDMS,饱和时间30 min,萃取60 min效果最好;在此条件下共鉴定出28种挥发性化合物,包括醛类8种,芳香族化合物6种,酯类6种,醇类4种和酸类4种。同时,对已鉴定出的风味化合物进行定量分析,并结合挥发性物质的气味活度值确定桑葚的香气活性物质,结果包括醛类6种,酯类4种,有机酸类3种,芳香族2种和醇类2种被确定为桑葚的气味活性物质,而异辛醇、糠醛、苯甲醛和己酸的气味活度值(odor activity value,OAV)小于1,对桑葚风味贡献度较小。     

HS-SPME-GC-MS分析红提葡萄白兰地挥发性风味化合物

以新疆产区红提葡萄白兰地为研究对象,采用顶空固相微萃取（HS-SPME）优化其萃取条件,结合气相色谱-质谱（GC-MS）联用技术对其挥发性风味化合物进行定性定量分析,并采用气味活度值（OAV）判断其挥发性成分对白兰地整体香气的贡献度。结果表明,最佳萃取条件为：萃取头二乙烯基苯-羰基-聚二甲基硅氧烷（DVB-CAR-PDMS）50/30 μm,萃取温度40 ℃,萃取时间40 min。在该萃取条件下,共检出62种挥发性化合物,其中酯类、醇类、酸类、醛酮类、缩醛类、萜烯类和其他类物质分别有21种、13种、8种、9种、3种、5种、3种,其相对含量分别为51.19%、6.90%、12.94%、5.76%、3.28%、0.51%和19.42%。通过OAV评价得出具有香气贡献的主要化合物（OAV＞1）共10种,以酯类、醛类和酸类为主。     

兼香型年份酒中香味物质的分析

通过单因素试验优化顶空固相微萃取（HS-SPME）条件,并结合气相色谱-质谱（GC-MS）技术研究兼香型年份酒中香味物质成分含量及差异。结果表明,最佳HS-SPME萃取条件为酒样酒精度14%vol,萃取温度40 ℃,萃取时间30 min,解吸时间5 min。GC-MS法共鉴定出67种挥发性风味物质,包括50种酯类,3种醇类,5种酸类,1种芳香族化合物,1种含硫化合物,2种呋喃类,3种酮类和2种醛类。酯类、醇类、酸类和呋喃类总含量随贮藏年份增长呈现上升趋势,醛类和酮类总含量变化规律不明显。经香气活度值（OAV）分析,确定出22种（OAV＞1）成分对白酒香味有贡献,其中有9种（OAV＞10）为重要香气成分,酯类为白酒香气的主要贡献物质。     

刺葡萄利口酒的香气轮廊及其在瓶储过程的变化

采用顶空固相微萃取（HS-SPME）与气相色谱-质谱联用（GC-MS）技术分析了刺葡萄利口基酒、蒸馏酒（强化酒精）及两者调配而成的4个不同酒精度的刺葡萄利口酒中的香气物质,并跟踪其在瓶储过程中的变化。结果表明,刺葡萄利口基酒和蒸馏酒中的香气物质均以酯类和醇类为主,且大部分物质的含量在后者中均显著高于前者（P＜0.05）。在刺葡萄利口酒中共检测到48种香气物质,主要包括酯类、醇类和酸类,且大部分物质的含量随酒精度增加而升高。根据香气组分的气味活性值（OAV）判断,乙酸乙酯、丁酸乙酯、己酸乙酯等13种物质是刺葡萄利口酒的主要呈香组分。K-means聚类分析结果表明,多数醇类和酯类物质的含量在瓶储期间逐渐下降,而挥发性酸类物质的含量逐渐上升。瓶储期间原来较强的果香气味逐渐减弱,而原来较弱的薰衣草气味逐渐增强。     

Volatile Compounds in Red Wines Processed on an Industrial Scale by Short Pre-fermentative Cold Maceration

Nero d’Avola and Shiraz grapes were subjected to pre-fermentative cold maceration at 4°C for about 24 h in industrial winemaking, in order to evaluate the effects of the pre-treatment on aroma profile. The volatile compounds were identified by gas chromatography-mass spectrometry and grouped into 14 chemical families 4 and 9 months after bottling. Principal components analysis (PCA) plots of the volatile compounds showed clear separation among wines from the Shiraz and Nero d’Avola varieties. For instance, Shiraz wines were characterized along the PC1 axe by esters of organic acids, norisoprenoids and C₆ alcohols, while Nero d’Avola wines were characterized by acetates and monoterpenic oxides and diols. Moreover, pre-treated samples showed significant (p?<?0.05) changes in volatile compounds belonging mainly to ethyl esters of straight chain fatty acids, acetates and norisoprenoids. The sensorial analysis showed that cold maceration contributed to development of a different aroma profile during bottle maturation if applied on Nero d’Avola or Shiraz variety.     

Characterisation of volatile components of Pinotage wines using comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry (GC × GC–TOFMS)

As part of the ongoing research into the chemical composition of the uniquely South African wine cultivar Pinotage, the volatile composition of nine young wines of this cultivar was investigated using comprehensive two-dimensional gas chromatography (GC × GC) in combination with time-of-flight mass spectrometry (TOFMS). Headspace solid phase micro-extraction (HS-SPME) using a carboxen/polydimethylsiloxane (CAR/PDMS) fibre was used to extract the volatile compounds from the wine matrix. Extracts were analysed using an in-house developed GC × GC system equipped with a single jet, liquid nitrogen-based cryogenic modulator. In the current study, 206 compounds previously reported in wine and related matrices have been detected in nine Pinotage wines. Positive identification for 48 compounds was performed using authentic standards, while tentative identification of 158 compounds was based on deconvoluted mass spectra and comparison of linear retention indices (LRI) with literature values. Identified compounds included esters, alcohols, aldehydes, ketones, acids, acetals, furans and lactones, sulphur compounds, nitrogen compounds, terpenes, hydrocarbons, volatile phenols and pyrans. Volatile compounds potentially capable of influencing wine aroma are highlighted. Many of the compounds were common to all 9 wines, although volatile components unique to specific samples were also observed. The results represent the most detailed characterisation of volatile constituents of this cultivar reported to date.     

顶空固相微萃取-气相色谱-嗅闻-质谱联用分析红香酥梨的香气成分

采用顶空固相微萃取-气相色谱-嗅闻-质谱(headspace solid phase micro-extraction and gas chromatography-olfactometry-mass spectrometry,HS-SPME-GC-O-MS)联用技术对红香酥梨中香气成分进行分析,利用响应面法对红香酥梨香气成分的萃取条件进行系统优化,基于色谱保留指数和质谱解析以及嗅闻对香气成分进行鉴定,并结合相对气味活度值对香气物质的贡献进行评价。结果显示最佳萃取条件为:50/30μm聚二乙烯苯/碳分子筛/聚二甲基硅氧烷(divinylbenzene/carboxen/polydimethylsiloxane,DVB/CAR/PDMS)固相微萃取头、样品用量2.9 g、萃取时间46 min、萃取温度64℃、平衡时间30 min、解吸时间4 min。在此条件下经GC-O-MS分析,共检出127种化合物,确定结构76种,占总峰面积的97.36%,其中酯类18种、醛类9种、醇类13种、萜烯类12种、酮类4种、烃类11种、其他化合物9种,由嗅闻和相对气味活度值共同鉴定得到红香酥梨的特征香气成分为:乙酸乙酯、己醛、己酸乙酯、乙酸己酯、(E,Z)-2,4-癸二烯酸乙酯、壬醛、反-2-己烯醛、辛酸乙酯、癸酸乙酯、ɑ-法尼烯、邻苯二甲酸二异丁酯。     

2 种产量赤霞珠葡萄酒香气和花色苷的比较

应用气相色谱-质谱联用和高效液相色谱-电喷雾离子源-质谱联用技术对卢龙县2 种产量（7 500和10 500 kg/hm2）赤霞珠葡萄酒中香气和花色苷类物质进行定性与定量分析。共检测出32 种香气物质（包括高级醇、酯类、脂肪酸、萜烯和降异戊二烯类、挥发性酚类等）和16 种花色苷类物质（包括5 种基本花色苷及其乙酰
化和香豆酰化衍生物）。结果表明,7 500 kg/hm2产量条件下赤霞珠葡萄酒中拥有较高含量的高级醇、酯类、脂肪酸、挥发性酚类及香气总量,其中异戊醇、2-苯基乙醇、乙酸乙酯、乙酸异戊酯、己酸乙酯和辛酸含量显著高于10 500 kg/hm2产量,而10 500 kg/hm2产量葡萄酒中萜烯类和降异戊二烯类物质含量略高。10 500 kg/hm2产量处理的葡萄酒中的花色苷总量高于7 500 kg/hm2产量处理的葡萄酒中花色苷总量,但花色苷单体中除花翠素葡萄糖苷和二甲花翠素葡萄糖苷外,其余花色苷含量差异均不显著。因此,幼果膨大期疏穗降低产量对葡萄酒香气组成和含量的影响大于对花色苷的影响。     

HS-SPME-GC-MS技术分析香草兰果皮的挥发性成分

香草兰属兰科多年生攀缘藤本植物,为典型的热带经济作物,因其独特的香气成分而被广泛应用于多个领域。采用顶空固相微萃取-气相色谱-质谱联用技术分析香草兰果皮中挥发性成分。以萃取种类数多少及衡量萃取效果的萃取量Y值大小为指标,优化顶空固相微萃取进样条件,得出最佳萃取条件为：2 g香草兰果皮粉末,75 μm碳分子筛/聚二甲基硅氧烷萃取头、萃取温度80 ℃以及萃取时间20 min。在最佳萃取条件下萃取香草兰果皮中的挥发性成分,结果表明：从香草兰果皮中共检测出72 种化合物,其主要挥发性成分为芳香族33 种,相对含量最高占96.34%;其次为烷烃类12 种（0.66%）、酯类8 种（0.27%）、酸类7 种（0.79%）、醇类5 种（0.50%）、杂环类3 种（0.09%）、酮类2 种（0.37%）和醛类2 种（0.09%）。     

黑果腺肋花楸与赤霞珠波特酒中挥发性香气成分分析

以黑果腺肋花楸和赤霞珠葡萄为原料,在二者混合发酵过程中添加无核白、霞多丽、赤霞珠3种葡萄蒸馏酒终止酒精发酵,制备波特酒。采用顶空固相微萃取（HS-SPME）结合全二维气相色谱-飞行时间质谱（GC×GC-TOF MS）技术,对黑果腺肋花楸和赤霞珠波特酒的挥发性香气成分进行分析,并对结果进行主成分分析（PCA）。结果表明,3种波特酒中共检测出68种挥发性香气成分,包括酯类25种、醇类21种、酸类7种、酮类6种、醛类4种、其他类5种。对3种波特酒的共有挥发性物质和挥发性化合物进行主成分分析,发现醇类和醛类物质是影响波特酒香气的主要因素。香气品质评价模型结果表明,添加赤霞珠蒸馏酒的波特酒香气品质最佳,添加霞多丽蒸馏酒的波特酒次之,添加无核白蒸馏酒的波特酒最差。     

AROMA CONSTITUENTS OF MUSCADINE WINES1

Welder and Noble muscadine wines were analyzed for their volatile aroma compounds with a combined gas chromatograph-mass spectrometer. Higher alcohols and esters of fatty acids were numerically the largest groups of flavor components identified, with many of these compounds present in both Welder and Noble wines. The relative concentrations at which they occured in both wines were however different. The more intense peaks appeared in the Noble wine in most cases. 2-phenylethanol which is often present in muscadine grapes was also identified in the wines. A gas chromatogram of the wine extracts are presented, along with a Table of compounds and their associated mass spectral data.