Evaluation of Nonvolatile Flavor Compounds in Vidal Icewine from China / (Record no. 3238)

000 -LEADER
fixed length control field 02676nma a2200289 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 2013 eng
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
ISSN 0002-9254
040 ## - CATALOGING SOURCE
Transcribing agency Sonoma County Wine Library
041 ## -
-- eng
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Ke Tang.
245 10 - TITLE STATEMENT
Title Evaluation of Nonvolatile Flavor Compounds in Vidal Icewine from China /
Statement of responsibility, etc by Ke Tang.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Name of publisher, distributor, etc American Society for Enology and Viticulture,
Date of publication, distribution, etc 2013.
300 ## - PHYSICAL DESCRIPTION
Type Journal article
490 0# - JOURNAL TITLE
Title of the journal American Journal of Enology and Viticulture
520 ## - ABSTRACT
Abstract Nonvolatile favor compounds are important for icewine mouthfeel and flavor. Three tiers (ranks) of Vidal icewines from vintages 2008 to 2010 in China were selected for organic acid, amino acid, and phenolic compound analysis by HPLC and UPLC, and a large database on nonvolatile flavor compounds of Vidal icewines was developed. The results revealed similar distribution profiling of nonvolatile flavor compounds among the nine icewine samples. The most abundant organic acids in the icewines were L-malic, tartaric, acetic, and citric, and the principal amino acids were arginine and proline. Hydroxybenzoic acid derivatives were the major constituents of the phenolic acids in the icewines, such as protocatechuic acids, while the hydroxycinnamic acids, such as ferulic acid, were also detected in large amounts. Epigallocatechin accounted for over 80% of total flavan-3-ol content in all icewines. Principal component analysis resulted in satisfactory classifications of vintages. Icewine samples were effectively distinguished in three groups by 2008, 2009, and 2010 vintages. However, the ranks of icewines could not be discriminated by data on amino acids, organic acids, or phenolic compound contents. In sum, the distribution profiling of nonvolatile flavor compounds could be a criterion for identifying icewines of different years.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Yan Xu.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Bei Wang.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Ji-Ming Li.
700 0# - ADDED ENTRY-PERSONAL NAME
PERSONAL NAME Lei Ma.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME Center of Science and Technology, Changyu Group Company Ltd., Yantai 264001, China.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China.
710 2# - ADDED ENTRY-CORPORATE NAME
CORPORATE NAME State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China.
773 0# - SOURCE JOURNAL
Journal title American Journal of Enology and Viticulture.
Related parts (Vol.) 64. (No.) 1. 2013. (Pages.) 110-117.
Page numbers 110-117
Volume number 64
856 42 - ELECTRONIC LOCATION & ACCESS
URI http://ajevonline.org/content/64/1/110.abstract
991 ## - OAI IDENTIFIER
OAI set code AJEV
OAI set name American Journal of Enology and Viticulture
100 0# - MAIN ENTRY--PERSONAL NAME
-- 12084
700 0# - ADDED ENTRY-PERSONAL NAME
-- 12085
700 0# - ADDED ENTRY-PERSONAL NAME
-- 12086
700 0# - ADDED ENTRY-PERSONAL NAME
-- 12087
700 0# - ADDED ENTRY-PERSONAL NAME
-- 12088
710 2# - ADDED ENTRY-CORPORATE NAME
-- 12089
710 2# - ADDED ENTRY-CORPORATE NAME
-- 12090
710 2# - ADDED ENTRY-CORPORATE NAME
-- 12091
856 42 - ELECTRONIC LOCATION & ACCESS
-- Link to original article.

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