title: Characterization of the Key Aroma Compounds in Chinese Vidal Icewine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
abstract: The key aroma compounds of Chinese Vidal icewine were characterized by means of gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS) on polar and nonpolar columns, and their flavor dilution (FD) factors were determined by aroma extract dilution analysis (AEDA). A total of 59 odor-active aroma compounds in three ranks of Vidal icewines were identified, and 28 odorants (FD ≥ 9) were further quantitated for aroma reconstitution and omission tests. β-Damascenone showed the highest FD value of 2187 in all icewines. Methional and furaneol were first observed as important odorants in Vidal icewine. Aroma recombination experiments revealed a good similarity containing the 28 important aromas. Omission tests corroborated the significant contribution of β-damascenone and the entire group of esters. Besides, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (furaneol) and 3-(methylthio)-1-propanal (methional) also had significant effects on icewine character, especially on apricot, caramel, and tropical fruit characteristics.
authors.affiliation: Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu, P. R. China.|State Key Laboratory of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu, P. R. China.
authors.forename: Yue
authors.identifier: http://orcid.org/0000-0002-4797-5185
authors.initials: Y
authors.lastname: Ma
authors.affiliation: Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu, P. R. China.|State Key Laboratory of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu, P. R. China.
authors.forename: Ke
authors.initials: K
authors.lastname: Tang
authors.affiliation: Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu, P. R. China.|State Key Laboratory of Food Science and Technology, Jiangnan University , 1800 Lihu Avenue, Wuxi, Jiangsu, P. R. China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Xu
authors.affiliation: Center of Science and Technology, ChangYu Group Company Ltd. , Yantai, Shandong P. R. China.
authors.forename: Ji-Ming
authors.initials: JM
authors.lastname: Li
mesh_terms: D000447:Aldehydes / Q000032:analysis; D002182:Candy; D002241:Carbohydrates; D002681:China; D002849:Chromatography, Gas / Q000379:methods; D005504:Food Analysis / Q000379:methods; D005638:Fruit; D005663:Furans / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006801:Humans; D045792:Norisoprenoids / Q000032:analysis; D009812:Odorants / Q000032:analysis*; D064367:Olfactometry / Q000379:methods; D000068219:Prunus armeniaca / Q000737:chemistry; D055549:Volatile Organic Compounds / Q000032:analysis; D014920:Wine / Q000032:analysis*
chemical_list: D000447:Aldehydes; D002241:Carbohydrates; D005663:Furans; D045792:Norisoprenoids; D055549:Volatile Organic Compounds; C569050:caramel coloring; C008390:methional; C058427:furaneol; C075388:beta-damascenone
keywords: Vidal icewine; aroma recombination and omission; gas chromatography−olfactometry (GC-O); odor active compounds