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《China Brewing》 2014-05
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Identification of impact odorants on Carménère red wines from China and Chile

CAI Jian;ZHU Baoqing;LAN Yibin;DUAN Changqing;Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University;College of Biological Sciences and Technology, Beijing Forestry University;  
A total of 116 volatile compounds Carménère red wines from China and Chile were identified by automatic mass spectral deconvolution and identification system combining with standard sample and retention index qualitative method. Odor activity values(OAV) were calculated according to the quantitative result and sensory threshold. Two main aroma substances were found and the aroma profile was calculated based on OAV. Results showed that the aroma profile of Chinese Carménère(also called SheLongZhu) in Hexi corridor was similar to Chilean Carménère. Chinese Carménère contained more C6alcohols, ethyl esters, fatty acids, aldehydes, terpenes, norisoprenoids and lactones, while Chilean Carménère contained more acetic acid ester, higher alcohols and ketones. The flower flavor, caramel flavor and oak flavor in Chinese Carménére were relatively stronger than Chilean Carménère. The common main aroma substances in two Carménère were beta-damascenone, L-2,3-butanediol, phenylacetaldehyde, ethyl caproate, hexanoic acid, isobutyl alcohol and isoamyl alcohol.
【Fund】: 现代农业产业技术体系(葡萄)专项资金资助(CARS-30)
【CateGory Index】: TS262.6
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