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Molecules 2017, 22(7), 1045; doi:10.3390/molecules22071045

Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies

1,†
,
1,†
,
2
and
1,3,*
1
College of Enology, Northwest A&F University, Yangling 712100, Shaanxi, China
2
Department of Food Science & Technology, Oregon State University, Corvallis, OR 97333, USA
3
Shaanxi Engineering Research Center for Viti-Viniculture, Yangling 712100, Shaanxi, China
These authors contribute equally to this paper.
*
Author to whom correspondence should be addressed.
Received: 5 May 2017 / Revised: 15 June 2017 / Accepted: 20 June 2017 / Published: 24 June 2017
(This article belongs to the Collection Wine Chemistry)
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Abstract

The key aroma compounds and the organoleptic quality of two Chinese Syrah wines from the Yunnan Shangri-La region and Ningxia Helan mountain region were characterized. The most important eighty aroma-active compounds were identified by Gas Chromatography-Olfactometry. In both Syrah samples, ethyl 2-methylpropanoate, ethyl 3-methylbutanoate, 3-methylbutyl acetate, 2- and 3-methyl-1-butanol, ethyl hexanoate, ethyl octanoate, 2-phenethyl acetate, methional, 3-methylbutanoic acid, hexanoic acid, octanoic acid, β-damascenone, guaiacol, 2-phenylethanol, trans-whiskylactone, 4-ethylguaiacol, eugenol, 4-ethylphenol, and sotolon were detected to have the highest odor intensities. In the chemical analysis, 72 compounds were quantitated by Stir Bar Sorptive Extraction combined with Gas Chromatography Mass Spectrometry. Based on the Odor Activity Value (OAV), the aromas were reconstituted by combining aroma compounds in the synthetic wine, and sensory descriptive analysis was used to verify the chemical data. Fatty acid ethyl esters, acetate esters, and β-damascenone were found with higher OAVs in the more fruity-smelling sample of Helan Mountain rather than Shangri-La. View Full-Text
Keywords: Syrah wine; aroma compounds; GC-O; SBSE; OAV; sensory descriptive analysis Syrah wine; aroma compounds; GC-O; SBSE; OAV; sensory descriptive analysis
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Zhao, P.; Gao, J.; Qian, M.; Li, H. Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies. Molecules 2017, 22, 1045.

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