Comparative Analysis of Contents of C6 Aldehydes and Alcohols Responsible for the Aroma of Different Varieties of Wine Grapes

doi:10.7506/spkx1002-6300-201008058

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (8): 252-256.doi: 10.7506/spkx1002-6300-201008058

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Comparative Analysis of Contents of C6 Aldehydes and Alcohols Responsible for the Aroma of Different Varieties of Wine Grapes

KANG Wen-huai1，XU Yan1,*，CUI Yan-zhi2,3

1. Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Key Laborotory of
Industrial Biotechnology, Ministry of Education, Wuxi 214122, China；2. Shijiazhuang Pomology Institute, Hebei Academy of
Agriculture and Forestry Sciences, Shijiazhang 050061, China；3. Bodega-langes Co. Ltd., Changli 066600, China

Received:2009-04-16 Revised:2010-01-12 Online:2010-04-15 Published:2010-12-29
Contact: XU Yan1 E-mail:yxu@jiangnan.edu.cn

Abstract

Abstract:

A head space solid-phase microextraction (HS-SPME) combined with gas chromatography mass spectrometric (GCMS) method was proposed for the quanlitative and quantitative analysis of C6 aldehydes and alcohols responsible for the aroma of grapes. In additions, three different varieties of ripening wine grape (Cabernet Sauvignon, Merlot and Cabernet Franc) berries were compared for the difference in the contents of C6 aldehydes and alcohols determined by the developed HS-SPME-GC-MS method. Results showed that hexanal, hexanol, trans-2-hexenal, trans-2-hexen-1-ol and cis-3-hexen-1-ol were prominent compounds in the three varieties of grapes. The regression curves developed for the determination of the C6 aldehyde or alcohol compounds displayed good linearity with a correlation coefficient of more than 0.99. The analytical method exhibited limits of detection of less than 5μg/L for these compounds. Mean recoveries for the compounds in either Cabernet sauvignon, Merlot or Cabernet Franc grape juices spiked at one level were within the range of 85%－110%, with a RSD range of 3%－9%. This method demonstrates the advantages of simplicity, rapidity and accuracy and therefore is most suitable for the analysis of grapelike samples. There was a significant difference in the contents of hexanal, hexanol, trans-2-hexenal, trans-2-hexen-1-ol and cis-3-hexen-1-ol among Cabernet Sauvignon, Merlot and Cabernet Franc. Cabernet Sauvignon contained even more hexanol, trans-2-hexenol and cis-3-hexen-1-ol than other two varieties. The lowest contents of hexanol and cis-3-hexen-1-ol were observed in Merlot. The orders of contents of hexanal and trans-2-hexen-1-ol from highest value to lowest value were both Cabernet Franc, Cabernet Sauvignon and Merlot. Odour activity value (OVA) analysis indicates that C6 aldehyde compounds including hexanal and trans-2-hexenal make greater contribution to the aroma of grapes than C6 alcohol compounds including hexanol, trans-2-hexen- 1-ol and cis-3-hexen-1-ol.

Key words: grape, aromatic compounds, HS-SPME, GC-MS

CLC Number:

TS261.2

KANG Wen-huai1，XU Yan1,*，CUI Yan-zhi2,3. Comparative Analysis of Contents of C6 Aldehydes and Alcohols Responsible for the Aroma of Different Varieties of Wine Grapes[J]. FOOD SCIENCE, 2010, 31(8): 252-256.

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Comparative Analysis of Contents of C6 Aldehydes and Alcohols Responsible for the Aroma of Different Varieties of Wine Grapes

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