000 02676nma a2200289 4500
008 2013 eng
022 _a0002-9254
040 _cscwl
041 _aeng
100 0 _aKe Tang.
_912084
245 1 0 _aEvaluation of Nonvolatile Flavor Compounds in Vidal Icewine from China /
_cby Ke Tang.
260 _bAmerican Society for Enology and Viticulture,
_c2013.
300 _bJournal article
490 0 _aAmerican Journal of Enology and Viticulture
520 _aNonvolatile 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 _aYan Xu.
_912085
700 0 _aBei Wang.
_912086
700 0 _aJi-Ming Li.
_912087
700 0 _aLei Ma.
_912088
710 2 _aCenter of Science and Technology, Changyu Group Company Ltd., Yantai 264001, China.
_912089
710 2 _aCentre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China.
_912090
710 2 _aState Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China.
_912091
773 0 _tAmerican Journal of Enology and Viticulture.
_g(Vol.) 64. (No.) 1. 2013. (Pages.) 110-117.
_q110-117
_v64
856 4 2 _uhttp://ajevonline.org/content/64/1/110.abstract
_yLink to original article.
942 _cARTICLE
991 _aAJEV
_bAmerican Journal of Enology and Viticulture
999 _c3238
_d3238