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首页> 外文期刊>Food Chemistry >Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles
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Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles

机译：绿色葡萄酒质量的客观措施：从味道活性化合物和香气活性化合物到感觉型材

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摘要

This study is sought to identify the components in greengage wine that predict the sensory properties. Tasteactive compounds and aroma-active compounds of 20 commercially available greengage wines from different regions were characterized. The relationship between these compounds, wine samples and sensory attributes was modeled by partial least squares regression. The regression analysis indicated the taste-active compounds, alanine, leucine, proline, glutamic acid, lysine, malic acid, citric acid, sucrose, glucose, gallic acid, caffeic acid and tannin made a great contribution to the characteristic taste or mouthfeel of greengage wine. Meanwhile, the aroma-active compounds, including ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, 3-methylbutanol, 5-hydroxymethylfurfural, octanoic acid and benzaldehyde, modeled well with the flavor characteristic of greengage wine. The study revealed new insights into the relationship between chemistry and wine sensory characters, which has implications for developing an objective measurement system for determining greengage wine quality.
机译：试图该研究识别预测感官特性的绿色葡萄酒中的组成部分。特征在于来自不同地区的20间商业蔬菜葡萄酒的味道反应性化合物和香气活性化合物。这些化合物，葡萄酒样本和感官属性之间的关系是由部分最小二乘回归建模的。回归分析表明，味道活性化合物，丙氨酸，亮氨酸，脯氨酸，谷氨酸，赖氨酸，苹果酸，柠檬酸，蔗糖，葡萄糖，加仑酸，咖啡酸和单宁对绿色的特征味道或口感产生了巨大贡献葡萄酒。同时，香气 - 活性化合物，包括乙酸乙酯，乙酸乙酯，六烷酸乙酯，辛酸乙酯，癸酸乙酯，3-甲基丁醇，5-羟甲基糠醛，辛酸和苯甲醛，与绿币葡萄酒的味道特征进行良好。该研究揭示了化学和葡萄酒感官人物之间关系的新见解，这对开发客观测量系统来说具有为确定绿色葡萄酒质量的影响。

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  • 来源
    《Food Chemistry》 |2021年第15期|128179.1-128179.10|共10页
  • 作者

    Tian Tiantian; Sun Junyong; Wu Dianhui; Xiao Jianbo; Lu Jian;

  • 作者单位

    Jiangnan Univ Minist Educ Key Lab Ind Biotechnol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Natl Engn Lab Cereal Fermentat Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Jiangsu Prov Res Ctr Bioact Prod Proc Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Biotechnol Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ Minist Educ Key Lab Ind Biotechnol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Natl Engn Lab Cereal Fermentat Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Jiangsu Prov Res Ctr Bioact Prod Proc Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Biotechnol Wuxi 214122 Jiangsu Peoples R China;

    Jiangnan Univ Minist Educ Key Lab Ind Biotechnol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Natl Engn Lab Cereal Fermentat Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Jiangsu Prov Res Ctr Bioact Prod Proc Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Biotechnol Wuxi 214122 Jiangsu Peoples R China;

    Univ Vigo Ourense Campus Fac Food Sci & Technol Dept Analyt Chem & Food Sci Nutr & Bromatol Grp E-32004 Orense Spain;

    Jiangnan Univ Minist Educ Key Lab Ind Biotechnol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Natl Engn Lab Cereal Fermentat Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Jiangsu Prov Res Ctr Bioact Prod Proc Technol Wuxi 214122 Jiangsu Peoples R China|Jiangnan Univ Sch Biotechnol Wuxi 214122 Jiangsu Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Greengage wine; Taste-active compound; Aroma-active compound; Sensory characteristic; PLSR;

    机译：绿色葡萄酒;味道活性化合物;香气活性化合物;感官特征;PLSR;

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