Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests.

Msalais is produced from local grape juice in southern Xinjiang (China), by concentration and natural fermentation. In the current study, we combined partial least-square regression analysis based on sensory quantitative descriptive and odor active values (OAVs), aroma extract dilution analysis, and aroma recombination and omission tests to delineate the unique aromatic characteristics of traditional Msalais. Msalais has strong dried fruit, fruit jam, and fruity odors, intermediate-strength caramel and baked odors, and weak floral and herbaceous odors, attributed to 24 key aromatic compounds with OAV ≥1 or flavor dilution ≥4.

Characterization of free and glycosidically bound volatile compounds, fatty acids, and amino acids in Foex grape species native to China.

Berries of six Foex (spine grape) cultivars ('Baiputao', 'Gaoshan 1', 'Gaoshan 2', 'Seputao', 'Miputao', and 'Tianputao') were harvested from a commercial vineyard in Hunan Province in China. Free and bound volatile compounds and fatty acids were analyzed by GC-MS, and amino acids were analyzed by HPLC. 'Tianputao' and 'Miputao' were characterized by relatively higher concentrations of aromatic amino acids and lower concentrations of branched-chain amino acids.

Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry.

Differences in key odor-active volatile compounds among the head, heart, and tail fractions of freshly distilled spirits from Spine grape (Vitis davidii Foex) wine were identified for the first time by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Results from aroma extract dilution analysis (AEDA) showed that there were 34, 45, and 37 odor-active compounds in the head, heart and tail fractions, respectively. Besides, 20, 22, and 17 quantified compounds, respectively, showed odor activity values (OAVs) > 1.

Characterization and differentiation of key odor-active compounds of 'Beibinghong' icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution.

Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in key odor-active volatile compounds between 'Beibinghong' (Vitis amurensis × V. vinifera) icewines and dry wines were investigated by gas chromatography-olfactometry and gas chromatography-mass spectrometry.

Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography-mass spectrometry.

Background: Monosaccharides, organic acids and amino acids are the important flavour-related components in wines. The aim of this article is to develop and validate a method that could simultaneously analyse these compounds in wine based on silylation derivatisation and gas chromatography-mass spectrometry (GC-MS), and apply this method to the investigation of the changes of these compounds and speculate upon their related influences on Cabernet Sauvignon wine flavour during wine ageing. This work presented a new approach for wine analysis and provided more information concerning red wine ageing.

Striking changes in volatile profiles at sub-zero temperatures during over-ripening of 'Beibinghong' grapes in Northeastern China.

The evolution of free and glycosidically bound volatile compounds in 'Beibinghong' (Vitis vinifera×Vitis amurensis) grape berries throughout on-vine over-ripening and freezing processes was studied in two vintages. The aroma profiles of 'Beibinghong' icewine berries were characterized by C6 compounds, higher alcohols and terpenoids in free fractions and carbonyl compounds, higher alcohols, C6 alcohols and terpenoids in bound fractions. With regard to free volatile compounds, there was a decrease in the concentration of C6 compounds, terpenols and norisoprenoids and an increase of terpene oxides during over-ripening process.