Identification and quantification of impact odorants of aged red wines from Rioja.: GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions
Identification and quantification of impact odorants of aged red wines from Rioja.: GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions
复制标题
DOI：
10.1021/jf001372u
复制
发表时间：
2001-06-01
影响因子：
6.1
通讯作者：
Ferreira, V
中科院分区：
文献类型：
--
作者：
Aznar, M;López, R;Ferreira, V
通过香气提取物稀释分析来分析来自Rioja（西班牙）的6年陈酿葡萄酒的XAD-4提取物。大多数的气味剂通过CC-MS进行定量。第二提取物在具有C-18半制备柱的HPLC系统中进行分馏。回收了50个馏分，将其酒精度和pH值进一步调整为葡萄酒的酒精度和pH值，并将表现出强烈气味特征的馏分进一步重新提取并通过GC-O和CC-MS进行分析。进行了重构实验以确认馏分中检测到的气味物质的作用。在里奥哈葡萄酒中发现了58种气味，其中52种可以识别。首次发现苯甲酸甲酯是葡萄酒的香气成分。最重要的增味剂是4-乙基愈创木酚、（E）-威士忌内酯、4-乙基苯酚、β-异戊酮、杂醇醇、异戊酸和己酸、丁香酚、脂肪酸乙酯和异酸的乙酯、呋喃酮、苯乙酸和（E）-2-己烯醛.三种技术之间的比较显示出良好的一致性，并表明它们是互补的。
An XAD-4 extract from a 6-year-old wine from Rioja (Spain) was analyzed by aroma extract dilution analysis. Most of the odorants were quantified by CC-MS. A second extract was fractionated in an HPLC system with a C-18 semipreparative column. Fifty fractions were recovered, their alcoholic degree and pH were further adjusted to those of the wine, and those fractions that showed strong odor characteristics were further re-extracted and analyzed by GC-O and CC-MS. Reconstitution experiments were carried out to confirm the role of the odorants detected in the fractions. Fifty-eight odorants were found in the Rioja wine, 52 of which could be identified. Methyl benzoate was found to be a wine aroma constituent for the first time. The most important odorants are 4-ethylguaiacol, (E)-whiskey lactone, 4-ethylphenol, beta -damascenone, fusel alcohols, isovaleric and hexanoic acids, eugenol, fatty acid ethyl esters, and ethyl esters of isoacids, Furaneol, phenylacetic acid, and (E)-2-hexenal. Comparison among the three techniques shows good agreement and demonstrates that they are complementary.