Comparison of 'Beibinghong' dry red wines from six producing areas based on volatile compounds analysis, mineral content analysis, and sensory evaluation analysis

文献类型： 外文期刊

第一作者： Jin, Yuning

作者： Jin, Yuning;Shu, Nan;Xie, Suyan;Cao, Weiyu;Xiao, Jiamei;Zhang, Baoxiang;Lu, Wenpeng

作者机构：

关键词： ‘ Beibinghong’ Dry red wine; Producing areas; Volatile compounds; Sensory evaluation; Mineral contents

期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：2.366； 五年影响因子：2.341 ）

ISSN： 1438-2377

年卷期： 2021 年 247 卷 6 期

页码：

收录情况： SCI

摘要： In this paper, 'Beibinghong' dry red wine from six Vitis amurensis producing areas (Kuandian County, Liuhe County, Zuojia Town, Songyuan City, Ji'an City, Dongning City) in Northeast China was discussed and evaluated. Research findings were made based on three aspects: mineral elements, volatile compounds, and sensory characteristics. Results of mineral tests show that Ca and K levels in the Kuandian sample were significantly higher than those in other producing areas; and that the Songyuan sample was the highest in Na, Mg, Cu, and Fe among the samples. Also, samples from Dongning and Ji'an were highlighted through quantitative analyses of 46 volatile compounds, with more species of esters reflecting fruity flavor and higher alcohol levels. Finally, Songyuan and Dongning samples stand out with unique profiles compared to the others in PCA analysis of 11 odor substances with OAV > 1, and ranked as top two in sensory evaluation, while Kuandian, Liuhe, and Zuojia samples are relatively similar. Evidence can be found among the samples that Ethyl octanoate, Ethyl 3-methylbutanoate-M, Ethyl acetate, and Iso-propanol had a significant influence on the smell of 'Beibinghong' dry wine.

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