作者： 王家梅1，张军翔1，薛 洁2，刘 娜1，张峰玮1
|地址：1.宁夏大学农学院，宁夏 银川 750021； 2.中国食品发酵工业研究院，北京 100015
甜葡萄酒； 威代尔； GC-MS； OAV； 香气轮廓； 葡萄酒 |
Identification of Main Aroma Components and Aroma Characteristics of Vidal Sweet Wine
WANG Jiamei1, ZHANG Junxiang1, XUE Jie2, LIU Na1 and ZHANG Fengwei1
1.College of Agriculture, Ningxia University, Yinchuan, Ningxia 750021; 2. China National Research Institute of Food and Fermentation Industries, Beijing 100015, China
In the experiments, 35 kinds of volatile aroma compounds in Vidal sweet wine were identified and quantified accurately by GC-MS. Odor activity value (OAV) of each compound was calculated in combination with its sensory threshold value. Then the main aroma compounds in Vidal sweet wine were determined. Meanwhile, the aroma characteristics of four kinds of Vidal sweet wine were analyzed through sensory evaluation and aroma profile analysis. The results showed that, 18 kinds of aroma compounds in the four kinds of Vidal sweet wine presented odor activity, among them, OAV of 4-mercapto-4-methyl-2-pentanone was the highest (it endowed the sweet wine bitter taste and grapefruit flavor), ethyl octanoate, isoamyl acetate, ethyl hexanoate, and ethyl acetate mainly provided the sweet wine with fruity aroma, and eugenol and 2-phenylethanol provided the sweet wine with flower smell. The four kinds of Vidal sweet wine displayed honey and grapefruit aroma, among them, Moon Valley sweet white wine had prominent apricot kernel and fat flavor, Changyu ice wine had outstanding flower aroma with unique taste of rose and caramel, Bacchus ice wine had prominent fruit aroma and evident plant aroma, and Yancy sweet white wine had the aroma of pineapple and malt, which was in accordance with the analysis results.
sweet wine; Vidal; GC-MS; OAV; aroma profile; wine