A Preliminary Study of Aroma Composition and Impact Odorants of Cabernet Franc Wines under Different Terrain Conditions of the Loess Plateau Region (China)

Jiang, Bijie; Zhang, Zhenwen

doi:10.3390/molecules23051096

Cited by 13 publications

(9 citation statements)

References 44 publications

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“…Marselan wine is made from Marselan variety of grape that is a cross between Cabernet Sauvignon and Grenache, where ethyl butanoate is found to be a key aroma compound with a concentration of 400 µg/L 43 . The concentration of ethyl butanoate in some other wines, where it is found as a key aroma compound, is as follows: Cabernet Franc wine 265.8 µg/L, 44 Cherry wine 393.0 µg/L, 45 and Chinese rice wine (Chinese Huangjiu) 424.3 µg/Kg 46,47 . Baijiu 2,48 is another Chinese famous wine containing many kinds of flavor esters such as ethyl acetate, ethyl hexanoate, and ethyl octanoate along with ethyl butanoate 49,50 …”

Section: Occurrence and Importance Of Ethyl Butanoate In Foodmentioning

confidence: 99%

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The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent

Minhazul

2020

Flavour & Fragrance J

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Fermented food is loved by people all over the world because of the unique flavor. Esters of short-chain fatty acids are renowned for their contribution to the flavor of different fermented foods. In these foods, esters are produced in a diverse proportion because of microbial activities. 1,2 It is often needed to add esters as flavor additives to maintain and enhance the flavor or add a special flavor tone. 3 The growing demand for specific flavor has been a major scientific research area to produce esters on a large scale and in a safe and cost-proficient way. Natural sources such as fruits are the primary origin of esters. Esters can be extracted from these natural sources using various techniques such as fractional distillation, compound extraction using supercritical fluids, continuous liquid-liquid extraction, pervaporation, and adsorption. 4,5 Plants contain esters in a very low amount and also depend on the plant growth and climatic conditions. 6 Therefore, direct extraction of esters from natural sources is costly, time-consuming, and lower in yield, and the quality is not up to the mark. 7-9 But the extracted esters are marked as natural and can be used for food production. 10

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Section: Occurrence and Importance Of Ethyl Butanoate In Foodmentioning

confidence: 99%

“…Many manufacturers regulate the flavor of their end products using flavor additives. Ethyl butanoate is used by coupling with other esters to bring the fruity flavor 44,46 …”

Section: Application Of Ethyl Butanoatementioning

confidence: 99%

The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent

Minhazul

2020

Flavour & Fragrance J

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“…Previous studies carried out on the same varieties as our research determined phenolic compound contents as 4230–32 mg GAE L −1 , the total anthocyanin content as 930–167 mg L −1 (Hogan et al ., 2009; Vujovic et al ., 2016; Jiang & Zhang, 2018; St Minkova et al ., 2019); the antioxidant capacity level was determined to be 25.4–24.2 trolox Eq. mM with the ABTS method, 24.9–21.2 Fe 2+ Eq with the FRAP method (Garaguso & Nardini, 2015); and at the level of 196 mg of vitamin C equivalent (VCE)/100 g with the DPPH method (Floegel et al ., 2011).…”

Section: Resultsmentioning

confidence: 99%

Does u.v. light affect the total phenolic compound, anthocyanin, antioxidant capacity, and sensory profiles in wines?

Tahmaz

Küskü

2022

Int J of Food Sci Tech

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Summary In the study, by applying ultraviolet (u.v.) lights (254 nm) for 45 min to red wines from fermented Cabernet Franc, Cabernet Sauvignon, Merlot, and Petit Verdot (Vitis vinifera L.) grapes, we examined the total phenolic compound, total anthocyanin, and antioxidant capacity by four different methods, trans‐resveratrol, (+)‐catechin, gallic acid content, and the change in tasting profiles of the wines after application. According to the results of the research, the u.v.‐C application has caused an increase in all parameters examined. If we talk about averages without distinguishing between varieties, after the application the total phenolic compound content of 3206 increased to 3356 mg gallic acid equivalent (GAE) per L and after u.v.‐C application, the total anthocyanin content increased from 411 to 780 mg L−1, the ABTS [2,2′‐azinobis(3‐ethyl‐benzothiazoline‐6‐sulphonic acid)] value increased from 30 to 33 μmol trolox mL−1, the DPPH ((2,2‐diphenyl‐1‐picrylhydrazyl) level increased from 13 to 16 μmol trolox mL−1, the FRAP (ferric reducing antioxidant power) level increased from 15 to 16 μmol trolox mL−1, and the CUPRAC (cupric reducing antioxidant capacity) level increased from 40 to 45 μmol trolox mL−1. The u.v. application affected trans‐resveratrol the most among the phenolic compounds and an average increase of 12.99% was obtained. The rate of increase after u.v. application was 3.33% in (+)‐catechin and 5.57% in gallic acid. The highest correlation between antioxidant activity measurement methods was measured to be 0.998 between FRAP and DPPH. In addition, u.v.‐C application has had a positive effect on taste‐based sensory profiles. In recent years, the search for a diet with a high antioxidant content has become even more important.

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“…This information should be used for follow-up studies as a starting point for proper experimental design. This relatively low number of publications on cold-hardy wine varieties is significant compared with active research in Vinifera [52,53,54,55,56,57,58,59,60,61,62].…”

Section: Discussionmentioning

confidence: 99%

Effects of Harvest Time on the Aroma of White Wines Made from Cold-Hardy Brianna and Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry

Rice

Tursumbayeva

Clark

et al. 2019

Foods

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The Midwest wine industry has shown a marked increase in growers, hectares planted, wineries, and wine production. This growth coincides with the release of cold-hardy cultivars such as Brianna and Frontenac gris, in 2001 and 2003, respectively. These white grape varieties account for one-third of the total area grown in the state of Iowa. It is generally accepted that the wine aroma profile plays a crucial role in developing a local, sustainable brand. However, the identity of Brianna/Frontenac Gris-based wine aromas and their link to the grape berry chemistry at harvest is unknown. This study aims to preliminarily characterize key odor-active compounds that can influence the aroma profile in wines made from Brianna and Frontenac gris grapes harvested at different stages of ripening. Brianna and Frontenac gris grapes were harvested approximately 7 days apart, starting at 15.4 °Brix (3.09 pH) and 19.5 °Brix (3.00 pH), respectively. Small batch fermentations were made for each time point with all juices adjusted to the same °Brix prior to fermentation. Odor-active compounds were extracted from wine headspace using solid-phase microextraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) and simultaneous olfactometry (O). Over 30 odor-active compounds were detected. Aromas in Brianna wines developed from “cotton candy” and “floral”, to “banana” and “butterscotch”, then finally to “honey”, “caramel” and an unknown neutral aroma. Frontenac gris wines changed from an unknown neutral aroma to “fruity” and “rose”. Results from the lay audiences’ flavor and aroma descriptors also indicate a shift with harvest date and associated °Brix. To date, this is the first report of wine aromas from Brianna and Frontenac gris by GC-MS-O. Findings from this research support the hypothesis that aroma profiles of Brianna and Frontenac gris wines can be influenced by harvesting the grapes at different stages of ripening.

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A Preliminary Study of Aroma Composition and Impact Odorants of Cabernet Franc Wines under Different Terrain Conditions of the Loess Plateau Region (China)

Cited by 13 publications

References 44 publications

The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent

The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent

Does u.v. light affect the total phenolic compound, anthocyanin, antioxidant capacity, and sensory profiles in wines?

Effects of Harvest Time on the Aroma of White Wines Made from Cold-Hardy Brianna and Frontenac Gris Grapes Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry

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