Abstract:

The main aroma components of wines treated with oak chips from different origins and toasting degrees during
aging were determined by solid-phase micro-extraction and gas chromatography-mass spectrometry (GC-MS), and principal
component analysis (PCA) and discriminant analysis were performed in the present work. Results showed that the main
aroma components in wines during aging were influenced significantly or extremely significantly by the two factors, origin
and toasting degree of oak chips. Nine compounds including furfural, 5-methyl furfural, cis oak lactone, vanillin, guaiacol,
4-methyl guaiacol, eugenol, 4-ethyl phenol and 4-ethyl guaiacol were affected more remarkably by toasting degree than
by origin, while trans oak lactone and isoeugenol were mainly affected by origin. The PCA results showed that 3 principal
components accounted for 83.8% of total variations, which can reflect the influences of different oaks on wine aroma
components. The main compounds contributing to the differences in aroma components influenced by oak chips were
confirmed by discriminant analysis, and a discrimination function model was established to discriminate the wines aged with
oak chips of different origins and toasting degrees according to the contents of different aroma components.

Key words: wine, oak chips, origin, toasting degree, aroma components