Aroma components analysis of "Gongniang No. 1" rose wine and distilled spirits from Weifang area of Shandong province
A rose wine and a distilled spirit were prepared from "Gongniang No. 1" grape cultivated in Weifang area of Shandong province. Aroma components of wine samples were qualitatively and quantitatively analyzed by headspace solid phase microextraction combined with full two-dimensional...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-10-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-217.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850205469993336832 |
|---|---|
| author | DING Wenhui, WANG Yilu, SHEN Huijie, ZHAO Zhichao |
| author_facet | DING Wenhui, WANG Yilu, SHEN Huijie, ZHAO Zhichao |
| author_sort | DING Wenhui, WANG Yilu, SHEN Huijie, ZHAO Zhichao |
| collection | DOAJ |
| description | A rose wine and a distilled spirit were prepared from "Gongniang No. 1" grape cultivated in Weifang area of Shandong province. Aroma components of wine samples were qualitatively and quantitatively analyzed by headspace solid phase microextraction combined with full two-dimensional gas-high-throughput high-resolution mass spectrometry (HS-SPME-GC×GC-HRMS). Aroma substance activity was evaluated by odor activity value (OAV) and aroma contribution was analyzed. The results showed that a total of 76 aroma components were detected in the rose wine and the distilled spirits, 58 in the rose wine and 45 in the distilled spirits. The aroma components mainly included esters, alcohols, fatty acids, volatile phenols, aldehydes and ketones. In "Gongniang No. 1" rose wine, there were 26 aroma components that exceeded the olfactory threshold, such as ethyl acetate, ethyl butyrate, ethyl caproate and β-damastone. In distilled spirits, there were 20 aroma components that exceed the olfactory threshold, such as methyl salicylate, ethyl acetate, ethyl butyrate and β-ionone. These aroma components gave "Gongniang No. 1" rose wine and distilled spirits aromas of floral and tropical fruits. |
| format | Article |
| id | doaj-art-4decd4eced984b0cbdefbbb0a87e681f |
| institution | OA Journals |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-4decd4eced984b0cbdefbbb0a87e681f2025-08-20T02:11:05ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-10-01431021722110.11882/j.issn.0254-5071.2024.10.031Aroma components analysis of "Gongniang No. 1" rose wine and distilled spirits from Weifang area of Shandong provinceDING Wenhui, WANG Yilu, SHEN Huijie, ZHAO Zhichao0School of Food and Drug, Weifang Vocational College, Weifang 261000, ChinaA rose wine and a distilled spirit were prepared from "Gongniang No. 1" grape cultivated in Weifang area of Shandong province. Aroma components of wine samples were qualitatively and quantitatively analyzed by headspace solid phase microextraction combined with full two-dimensional gas-high-throughput high-resolution mass spectrometry (HS-SPME-GC×GC-HRMS). Aroma substance activity was evaluated by odor activity value (OAV) and aroma contribution was analyzed. The results showed that a total of 76 aroma components were detected in the rose wine and the distilled spirits, 58 in the rose wine and 45 in the distilled spirits. The aroma components mainly included esters, alcohols, fatty acids, volatile phenols, aldehydes and ketones. In "Gongniang No. 1" rose wine, there were 26 aroma components that exceeded the olfactory threshold, such as ethyl acetate, ethyl butyrate, ethyl caproate and β-damastone. In distilled spirits, there were 20 aroma components that exceed the olfactory threshold, such as methyl salicylate, ethyl acetate, ethyl butyrate and β-ionone. These aroma components gave "Gongniang No. 1" rose wine and distilled spirits aromas of floral and tropical fruits.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-217.pdfheadspace solid-phase microextraction|gongniang no. 1|rose wine|distilled spirits|aroma components|odor activity value |
| spellingShingle | DING Wenhui, WANG Yilu, SHEN Huijie, ZHAO Zhichao Aroma components analysis of "Gongniang No. 1" rose wine and distilled spirits from Weifang area of Shandong province Zhongguo niangzao headspace solid-phase microextraction|gongniang no. 1|rose wine|distilled spirits|aroma components|odor activity value |
| title | Aroma components analysis of "Gongniang No. 1" rose wine and distilled spirits from Weifang area of Shandong province |
| title_full | Aroma components analysis of "Gongniang No. 1" rose wine and distilled spirits from Weifang area of Shandong province |
| title_fullStr | Aroma components analysis of "Gongniang No. 1" rose wine and distilled spirits from Weifang area of Shandong province |
| title_full_unstemmed | Aroma components analysis of "Gongniang No. 1" rose wine and distilled spirits from Weifang area of Shandong province |
| title_short | Aroma components analysis of "Gongniang No. 1" rose wine and distilled spirits from Weifang area of Shandong province |
| title_sort | aroma components analysis of quot gongniang no 1 quot rose wine and distilled spirits from weifang area of shandong province |
| topic | headspace solid-phase microextraction|gongniang no. 1|rose wine|distilled spirits|aroma components|odor activity value |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-10-217.pdf |
| work_keys_str_mv | AT dingwenhuiwangyilushenhuijiezhaozhichao aromacomponentsanalysisofquotgongniangno1quotrosewineanddistilledspiritsfromweifangareaofshandongprovince |