کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1218741 | 967623 | 2008 | 6 صفحه PDF | دانلود رایگان |
Some 69 volatile compounds of young red wines from Vitis vinifera cv. Cabernet Sauvignon in Changli County (China), were identified by GC–MS. HS-SPME (headspace solid-phase microextraction) was used to extract and concentrate volatile and semi-volatile compounds in the wine. Higher alcohols made up about 46% of the total level of volatiles and this group was mainly composed of isobutyl alcohol, 2-phenyl ethanol, 1-propanol and isopentyl alcohol. Acetates and ethyl esters make up 51% of the total volatiles, of which acetates made up 5% and ethyl esters 46%. Fatty acids made up 1.6% of the total volatiles. Among the small quantity of detected volatiles, there were five terpenes, one norisoprenoid (β-damascenone), seven fatty acid esters of higher alcohols, two carbonyl compounds, one volatile phenol and one sulfur compound. This represent 1.3% of total volatiles. Considering all the volatiles detected, higher alcohols and acetates and ethyl esters are the main contributors to young Cabernet Sauvignon wine in Changli County. Terpenes and β-damascenone also contributed to the overall flavor and aroma of the wine.
Journal: Journal of Food Composition and Analysis - Volume 21, Issue 8, December 2008, Pages 689–694