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Open AccessArticle

Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

1,2, 1,2, 1,2, 1,2,* and 1,2,*
1
Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
2
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, China
*
Authors to whom correspondence should be addressed.
Molecules 2019, 24(16), 2978; https://doi.org/10.3390/molecules24162978
Received: 26 July 2019 / Revised: 13 August 2019 / Accepted: 14 August 2019 / Published: 16 August 2019
(This article belongs to the Section Analytical Chemistry)
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Abstract

Key odorants of red wine made from the hybrid grapes of Marselan (Vitis vinifera L.) were isolated by solid-phase extraction (SPE) and explored by gas chromatography-olfactometry (GC-O) analysis. Application of aroma extract dilution analysis (AEDA) revealed 43 odor-active compounds, and 31 odorants among them were detected with flavor dilution (FD) factors ranging from 9 to 2187. Comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC × GC-TOF-MS) were exploited to quantitate the aroma-active compounds with FD ≥9. The identification indicated β-damascenone as having the highest FD factors, followed by eugenol, 2,3-butanedione, citronellol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, phenethyl acetate, guaiacol, and 2-methoxy-4-vinylphenol. A total of 21 compounds were found to have odor activity values (OAVs) >1.0. Aroma reconstitution validation experiments showed a good similarity of blackberry, green pepper, honey, raspberry, caramel, smoky, and cinnamon aroma attributes between the original Marselan wine and the reconstructed wine. In addition, omission tests were carried out to further determine the contribution of odorants to the overall aroma. View Full-Text
Keywords: Marselan wine; GC-O; AEDA; GC × GC-TOF-MS; OAVs; aroma reconstitution; omission tests Marselan wine; GC-O; AEDA; GC × GC-TOF-MS; OAVs; aroma reconstitution; omission tests
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Lyu, J.; Ma, Y.; Xu, Y.; Nie, Y.; Tang, K. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests. Molecules 2019, 24, 2978.

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