Analysis on Aroma Compounds in Dry Red Wine of Cabernet Sauvignon in Hexi Corridor

doi:10.7506/spkx1002-6630-200910061

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (10): 257-260.doi: 10.7506/spkx1002-6630-200910061

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Analysis on Aroma Compounds in Dry Red Wine of Cabernet Sauvignon in Hexi Corridor

SONG Hui-li1，HAN Shun-yu1,*，JIANG Yu-mei1，CHEN Yan-xiong2，ZHU Xia1

(1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China；
2. Gansu Qilian Winery Co. Ltd., Gaotai 734304, China)

Received:2008-07-22 Revised:2008-12-22 Online:2009-05-15 Published:2010-12-29
Contact: HAN Shun-yu1,*， E-mail:gsndhsy@163.com

Abstract

Abstract:

Aroma compounds in juice and dry red wine of Cabernet Sauvignon planted in Hexi Corridor were determined by headspace solid-phase microextraction-gas chromatography-mass spectrometry. 130 aroma compounds were identified totally, in which, 35 kinds of aroma compounds were common in Cabernet Sauvignon juice and dry red wine, 40 kinds of aroma compounds were unique in Cabernet Sauvignon juice, and 52 kinds of aroma compounds were unique in Cabernet Sauvignon red wine. The result of comparative analysis showed that the relative contents of isoamyl alcohol, isobutanol, phenethyl alcohol, ethyl caprate and ethyl octanoate in the dry wine were higher than them in the juice about 41.83%, 5.32%, 0.81%, 10.93% and 3.7% respectively.

Key words: headspace solid-phase micro-extraction (HS/SPME), gas chromatography-mass spectrometry (GC-MS), aroma, Cabernet Sauvignon

CLC Number:

TS262.6

SONG Hui-li1，HAN Shun-yu1,*，JIANG Yu-mei1，CHEN Yan-xiong2，ZHU Xia1. Analysis on Aroma Compounds in Dry Red Wine of Cabernet Sauvignon in Hexi Corridor[J]. FOOD SCIENCE, 2009, 30(10): 257-260.

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Analysis on Aroma Compounds in Dry Red Wine of Cabernet Sauvignon in Hexi Corridor

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