Lan, Yi-Bin published the artcileCharacterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution, Application In Synthesis of 505-10-2, the main research area is icewine aroma gas chromatog olfactometry; Aroma reconstitution; GC-O; Icewine; PLSR; Quantitative descriptive analysis; ‘Beibinghong’.
Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in key odor-active volatile compounds between ‘Beibinghong’ (Vitis amurensis × V. vinifera) icewines and dry wines were investigated by gas chromatog.-olfactometry and gas chromatog.-mass spectrometry. Acceptable agreement between the olfactometric and quant. results was obtained. ‘Beibinghong’ icewine was characterized by high concentrations of volatile phenols, lactones, (E)-β-damascenone, and phenylacetaldehyde, which were associated with on-vine freezing-thawing events in grape. Low concentrations of higher alc. acetates and Et esters of fatty acids were attributed to hyperosmotic stress during fermentation The overall aroma of icewine could be mimicked by reconstitution containing 44 identified volatiles. Partial least squares regression anal. demonstrated that the concentrations of these volatile compounds determined the distinct sensory profiles of icewines, which have higher intensities of honey/sweet, smoky, caramel, dried fruit, apricot/peach, and floral aromas, and lower intensities of fresh fruity and herbaceous notes in comparison with dry wines.
Food Chemistry published new progress about Wine analysis. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Application In Synthesis of 505-10-2.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts