EMAIL THIS PAGE TO A FRIEND

Journal of chromatography. B, Analytical technologies in the biomedical and life sciences

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


PMID 21727038

Abstract

To characterize the aroma of cherry wine, five samples were analyzed by quantitative descriptive sensory analysis, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The aroma of cherry wines was described by 6 sensory terms as fruity, sour, woody, fermentation, cameral and floral. Fifty-one odor-active (OA) compounds were detected by GC-O and quantified by GC-MS, and 45 of them were identified. Twenty-nine OA compounds having more than 50% detection frequency were selected as specific compounds correlated to sensory attributes by partial least squares regression (PLSR). The correlation result showed ethyl 2-methyl propionate, 2,3-butanedione, ethyl butyrate, ethyl pentanoate, 3-methyl-1-butanol, ethyl hexanoate, 3-hydroxy-2-butanone, ethyl lactate, 1-hexanol, (Z)-3-hexen-1-ol, ethyl hydroxyacetate, acetic acid, furfural, 2-ethyl-1-hexanol, benzaldehyde, propanoic acid, butanoic acid, guaiacol, beta-citronellol, hexanoic acid, 2-methoxy-4-methylphenol, 2-ethyl-3-hydroxy-4H-pyran-4-one, ethyl cinnamate, 2-methoxy-4-vinylphenol were typical OA compounds, which covaried with characteristic aroma of cherry wines.

Related Materials

Product #

Image

Description

Molecular Formula

Add to Cart

412929
2-Ethyl-3-hydroxy-4H-pyran-4-one, 99%
C7H8O3