title: Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine.
abstract: The volatile compounds in gingko wine, a novel functional wine, were extracted by head-space solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) coupled with odor activity value (OAV) and relative odor contribution (ROC) analyses. In addition, the total polyphenolic content of gingko wine was determined using the Folin-Ciocalteu reagent, and its antioxidant capacity was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Fifty-eight compounds were tentatively identified, including 13 esters, 10 alcohols, 11 acids, 12 carbonyl compounds, 2 lactones, 2 phenols, and 8 hydrocarbons. Ethyl hexanoate, ethyl pentanoate, nonanal, ethyl butyrate and ethyl heptanoate were the major contributors to the gingko wine aroma based on the results of OAV and ROC. The total phenols content of the gingko wine was 456 mg/L gallic acid equivalents, and its antioxidant capacity was higher than those of typical Chinese liquors analyzed in this paper.
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, China.
authors.forename: Xu
authors.initials: X
authors.lastname: Wang
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, China.
authors.forename: Kelin
authors.initials: K
authors.lastname: Xie
authors.affiliation: Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Shanghai 201403, China.
authors.forename: Haining
authors.initials: H
authors.lastname: Zhuang
authors.affiliation: Department of Biosystems Engineering and Soil Science, University of Tennessee, 2506 E.J. Chapman Drive, Knoxville, TN 37996-4531, USA.
authors.forename: Ran
authors.initials: R
authors.lastname: Ye
authors.affiliation: School of Public Health, Curtin University, GPO Box U1987, WA 6845 Perth, Australia. Electronic address: zhongxiang.fang@curtin.edu.au.
authors.forename: Zhongxiang
authors.initials: Z
authors.lastname: Fang
authors.affiliation: School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, China. Electronic address: fengtao@sit.edu.cn.
authors.forename: Tao
authors.initials: T
authors.lastname: Feng
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis*; D002681:China; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D010636:Phenols / Q000032:analysis*; D055549:Volatile Organic Compounds / Q000737:chemistry*; D014920:Wine / Q000032:analysis*
chemical_list: D000975:Antioxidants; D010636:Phenols; D055549:Volatile Organic Compounds
keywords: Antioxidant capacities; GC–MS; Gingko wine; Total polyphenolic content; Volatile flavor compounds