Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes

Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences

Volumn 879, Issue 23, 2011, Pages 2287-2293

  Niu, Yunwei ^a,b   Zhang, Xiaoming ^a   Xiao, Zuobing ^b   Song, Shiqing ^a   Eric, Karangwa ^a   Jia, Chengsheng ^a   Yu, Haiyan ^b   Zhu, Jiancai ^b  

^a JIANGNAN UNIVERSITY   (China)

^b SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Cherry wine; Gas chromatography mass spectrometry; Gas chromatography olfactometry; Odor active compounds; Partial least squares regression analysis; Sensory attribute

Indexed keywords

CHERRY WINE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GAS CHROMATOGRAPHY-OLFACTOMETRY; ODOR-ACTIVE COMPOUND; PARTIAL LEAST SQUARES REGRESSION ANALYSIS; SENSORY ATTRIBUTES;

ACETIC ACID; ALCOHOLS; ALDEHYDES; CATALYST ACTIVITY; GASES; KETONES; MASS SPECTROMETRY; ODOR REMOVAL; REGRESSION ANALYSIS; SATURATED FATTY ACIDS; VOLATILE FATTY ACIDS; WINE;

GAS CHROMATOGRAPHY;

2 ETHYL 3 HYDROXY 4H PYRAN 4 ONE; 2 ETHYLHEXANOL; 2 METHOXY 4 VINYLPHENOL; 2,3 BUTANEDIONE; 3 HEXEN 1 OL; ACETIC ACID; ACETOIN; BENZALDEHYDE; BUTYRIC ACID; BUTYRIC ACID ETHYL ESTER; CINNAMIC ACID ETHYL ESTER; CITRONELLOL; CREOSOL; ETHYL 2 METHYL PROPIONATE; ETHYL HYDROXYACETATE; ETHYL PENTANOATE; FURFURAL; GUAIACOL; HEXANOIC ACID; HEXANOIC ACID ETHYL ESTER; HEXANOL; ISOPENTYL ALCOHOL; LACTIC ACID ETHYL ESTER; PROPIONIC ACID; UNCLASSIFIED DRUG; VOLATILE AGENT;

ADULT; AROMA; ARTICLE; CHERRY; CHERRY WINE; FEMALE; FERMENTATION; GAS CHROMATOGRAPHY; HUMAN; MALE; MASS FRAGMENTOGRAPHY; ODOR; OLFACTOMETER; OLFACTOMETRY; PARTIAL LEAST SQUARES REGRESSION; PRIORITY JOURNAL; SMELLING; WINE; YEAST;

CHROMATOGRAPHY, GAS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; PRUNUS; TASTE; WINE;

EID: 79960554874     PISSN: 15700232     EISSN: 1873376X     Source Type: Journal    
DOI: 10.1016/j.jchromb.2011.06.015     Document Type: Article

References (35)

1. Faniadis D., Drogoudi P.D., Vasilakakis M. Sci. Hortic. 2010, 1250:301.
2. Tao Y., Li H., Wang H., Zhang L. J. Food Compos. Anal. 2008, 21:689.
3. Lee S.J., Nobel A.C. J. Agric. Food Chem. 2003, 51:8036.
4. Selli S., Cabaroglu T., Canbas A., Erten H., Nurgel C., Lepoutre J.P., Gunata Z. Food Chem. 2004, 85:207.
5. Castro R., Natera R., Benitez P., Barroso C.G. Anal. Chim. Acta 2004, 513:141.
6. Duarte W.F., Dias D.R., Oliveira J.M., Teixeira J.A., de Almeida e Silva J.B., Schwan R.F. LWT-Food Sci. Technol. 2010, 43:1564.
7. Pino J.A., Queris O. Food Chem. 2011, 125:1141.
8. Rocha S.M., Rodrigues F., Coutinho P., Delgadillo I., Coimbra M.A. Anal. Chim. Acta 2004, 513:257.
9. Andujar-Ortiz I., Moreno-Arribas M.V., Martín-Álvarez P.J., Pozo-Bayón M.A. J. Chromatogr. A 2009, 1216:7351.
10. Dziadas M., Jeleń H.H. Anal. Chim. Acta 2010, 677:43.
11. Francis I.L., Newton J.L. Aust. J. Grape Wine Res. 2005, 11:114.
12. Campo E., Ferreira V., Escudero A., Marqués J.C., Cacho J. Anal. Chim. Acta 2006, 563:180.
13. Denise Falcão L., de Revel G., Pierre Rosier J., Bordignon-Luiz M.T. Food Chem. 2008, 107:497.
14. Janáčová A., Sádecká J., Kohajdová Z., Špánik I. Chromatography 2008, 67:113.
15. Vilanova M., Genisheva Z., Masa A., Oliveira J.M. Microchem. J. 2010, 95:240.
16. Fischer U., Berger R.G., Håkansson A., Noble A.C. Flavour Science: Recent Developments 1996, 335. Royal Soc. Chem., Cambridge, UK. A.J. Taylor, D.S. Mottram (Eds.).
17. LeFur Y., Mercurio V., Moio L., Blanquet J., Meunier J.M. J. Agric. Food Chem. 2003, 51:443.
18. Tikk K., Haugen J.E., Andersen H.J., Aaslyng M.D. Meat Sci. 2008, 80:1254.
19. ISO, Sensory Analysis-general Guidance for the Design of Test Room, Geneva, Switzerland, 2007.
20. Komes D., Ulrich D., Lovric T. Eur. Food Res. Technol. 2006, 222:1.
21. Genovese A., Gambuti A., Piombino P., Moio L. Food Chem. 2007, 103:1228.
22. Gómez-Míguez M.J., Cacho J.F., Ferreira V., Vicario I.M., Heredia F.J. Food Chem. 2007, 100:1464.
23. Garruti D.S., Franco M.R.B., da Silva M.A.A.P., Janzantti N.S., Alves G.L. LWT-Food Sci. Technol. 2006, 39:372.
24. Sarrazin E., Dubourdieu D., Darriet P. Food Chem. 2007, 103:536.
25. Campo E., Cacho J., Ferreira V. J. Agric. Food Chem. 2008, 56:2477.
26. Valero E., Moyano L., Millan M.C., Medina M., Ortega J.M. Food Chem. 2002, 78:57.
27. Culleré L., Escudero A., Cacho J., Ferreira V. J. Agric. Food Chem. 2004, 52:1653.
28. Tao Y.S., Li H., Wang H., Zhang L. J. Food Compos. Anal. 2008, 21:689.
29. Pereira A.C., Reis M.S., Saraiva P.M., Marques J.C. Anal. Chim. Acta 2010, 659:93.
30. Gil M., Cabellos J.M., Arroyo T., Prodanov M. Anal. Chim. Acta 2006, 563:145.
31. Sun S.Y., Jiang W.G., Zhao Y.P. Flavour Fragr. J. 2010, 25:206.
32. Zhang X., Jiang Y.M., Peng F.T., He N.B., Li Y.J., Zhao D.C. Agric. Sci. China 2007, 11:1376.
33. van Gemert L.J. Compilations of Odour Threshold Values in Air, Water and Other Media 2003, vol. 219(238). Oliemans Punter, Parters BV, Netherlands, p. 165.
34. Mattheis J.P., Buchanan D.A., Fellman J.K. J. Agric. Food Chem. 1992, 40:471.
35. Unscrambler User Mannual, CAMO ASA, Trondheim, 2006, p. 162.