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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Identification and Quantification of a Marker Compound for 'Pepper' Aroma and Flavor in Shiraz Grape Berries by Combination of Chemometrics and Gas Chromatography-Mass Spectrometry
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Identification and Quantification of a Marker Compound for 'Pepper' Aroma and Flavor in Shiraz Grape Berries by Combination of Chemometrics and Gas Chromatography-Mass Spectrometry

机译：化学计量学和气相色谱-质谱联用鉴定和定量设拉子葡萄浆果中“胡椒”香气和风味的标记化合物

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'Black pepper' aroma and flavor is important to some Australian Shiraz red wine styles but the aroma compounds involved have yet to be identified, and no objective analytical method to assess 'pepper' grape aromas is available to date. Samples of potentially 'spicy'/'peppery' grapes were obtained from vineyards in South Australia and Victoria over two vintages. The important sensory attributes of the grapes, including the aroma descriptor 'pepper', were rated by a sensory panel. The sensory study revealed a strong correlation between the intensity of 'pepper' aroma and the intensity of 'pepper' flavor perceived on the palate. The grape homogenates were analyzed by static headspace GC-MS using a cool inlet system. Vectors obtained by analysis of over 13 000 individual mass spectra per grape sample were then subjected to multivariate analyses. Both principal component analysis and partial least-squares regression were used to develop multivariate models based on mass spectra and aroma descriptors to explain the intensity of the rating of the 'pepper' character. Corresponding differences in mass spectra and aroma were observed among vineyards and from the same vineyards in different years. Additional optimization of the methodology enabled selection of a single region of the GC-MS chromatogram that allowed prediction of 'pepper' aroma intensity with a correlation coefficient >0.98 and led to the identification of -ylangene, a tricyclic sesquiterpene. To assess the potential of -ylangene as a marker for this sensory characteristic, a method for -ylangene analysis of grapes and wine using HS-SPME-GC-MS was developed. Although not a significant aroma compound by itself, -ylangene was a satisfactory marker for the 'pepper' aroma in grapes and wine, and its concentration showed similar discrimination between 'peppery' vineyards and vintages as that obtained using the multivariate models. Despite its presence in grapes, we could not detect -ylangene in wine.
机译：“黑胡椒”的香气和风味对于某些澳大利亚设拉子红葡萄酒来说很重要，但涉及的香气化合物尚未确定，迄今为止尚无客观的评估“胡椒”葡萄香气的分析方法。在两个年份的葡萄中，从南澳大利亚和维多利亚州的葡萄园中获得了潜在的“辣” /“胡椒”葡萄样品。感官小组对葡萄的重要感官属性（包括香气描述符“胡椒粉”）进行了评分。感官研究表明，“胡椒”香气的强度与味觉上的“胡椒”香气的强度之间具有很强的相关性。使用静态进样口，通过静态顶空GC-MS分析葡萄匀浆。然后，通过对每个葡萄样品的13000多个独立质谱图进行分析而获得的载体进行了多元分析。主成分分析和偏最小二乘回归均用于建立基于质谱和香气描述子的多元模型，以解释“辣椒”特征评级的强度。葡萄园之间以及同一年份不同年份的葡萄园在质谱和香气上存在相应的差异。方法学的其他优化使得可以选择GC-MS色谱图的单个​​区域，从而可以预测“胡椒”香气强度，且相关系数> 0.98，并导致鉴定了-ylangene（三环倍半萜烯）。为了评估-ylangene作为该感官特征标记的潜力，开发了一种使用HS-SPME-GC-MS分析葡萄和葡萄酒的-ylangene的方法。尽管-ylangene本身并不是重要的香气化合物，但它是葡萄和葡萄酒中“胡椒”香气的令人满意的标记，并且其浓度显示出“胡椒”葡萄园和年份之间的区别与使用多元模型获得的相似。尽管它存在于葡萄中，我们仍无法在葡萄酒中检测到-ylangene。

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