The Analysis of the Characteristic Aroma Components of Cherry Wine by Gas Chromatography-Olfactometry (GC-O) and Odor Activity Values (OAV)

作者：Xiao Zuobing; Zhou Xuan; Niu Yunwei; Zhao Fangfang

来源：中国食品学报, 2017, 17(8).

DOI：10.16429/j.1009-7848.2017.08.033

• SPME
• GC-MS
• GC-O
• AHC
• PCA

The aim of this work is to study the aroma active compounds of cherry wines and the relationship between samples from different regions and the aroma active compounds by means of chemometric.The headspace solidphase micro-extraction (SPME) was used to extract the aroma components in cherry winesfrom different regions,and then the aroma compoundswere analyzed by gas chromatography-mass spectrometry (GC-MS),a total of 41 aroma components which quantitated by external standard method were determined.The quantitative data were analyzedby clustering analysis (AHC).The GC-O and odour active values (OAVs) was used to analyze the aroma active volatiles,and 15 compounds were identified as the aroma active compounds in this work.Besides,PCA was employed to study the relationship between samples and aroma active compounds.As a result,different cherry wines can be classified two groups according to theirregions by AHC.PCA results showed that there were some correlations between cherry wine and different aroma active substances from different habitats.

• 单位
  上海应用技术学院