Browse > Article

Volatile Compounds of Orange Wines Produced with and without Peel Contact  

Fan, Gang (College of Food Science and Technology, Huazhong Agricultural University)
Yao, Xiaolin (College of Food Science and Technology, Huazhong Agricultural University)
Xu, Yongxia (College of Food Science and Technology, Huazhong Agricultural University)
Li, Huanhuan (College of Food Science and Technology, Huazhong Agricultural University)
Fu, Hongfei (College of Food Science and Technology, Huazhong Agricultural University)
Wang, Kexing (College of Food Science and Technology, Huazhong Agricultural University)
Pan, Siyi (College of Food Science and Technology, Huazhong Agricultural University)
Publication Information
Food Science and Biotechnology / v.18, no.6, 2009 , pp. 1322-1329 More about this Journal
Abstract
The present study focused on the effects of peel contact on the volatile compounds of orange wines. The volatile compounds were analyzed by sensory and instrumental analyses. Solid-phase microextraction (SPME) was used for extraction of volatile compounds. A total of 19 and 27 volatile compounds were identified in without and with peel contact wines respectively. Esters were quantitatively the dominant group of volatile compounds in without peel contact wines, while terpenes were the most abundant compounds in peel contact wines. Totally 11 and 14 new formed compounds were found in without and with peel contact wines, mainly were esters, alcohols, and acids. According to sensory analysis, the peel contact wine showed a more citrus-like and fruity aroma than the wines without peel contact.
Keywords
orange; wine; volatile compound; peel contact; solid-phase microextraction;
Citations & Related Records

Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
연도 인용수 순위
  • Reference
1 Nisperos-Carriedo MO, Shaw PE. Comparison of volatile flavour components in fresh and processed orange juices. J. Agr. Food Chem. 38: 1048-1052 (1990)   DOI
2 Selli S, Cabaroglu T, Canbas A. Flavour components of orange wine made from a Turkish cv. Kozan. Int. J. Food Sci. Tech. 38: 587-593 (2003)   DOI   ScienceOn
3 Selli S, Canbas A, Cabaroglu T, Erten H, Lepoutre JP, Gunata Z. Effect of skin contact on the free and bound aroma compounds of the white wine of Vitis vinifera L. cv Narince. Food Control 17: 75-82 (2006)   DOI   ScienceOn
4 Selli S, Canbas A, Unal U. Effect of bottle colour and storage conditions on browning of orange wine. Nahrung 46: 64-67 (2002)   DOI   ScienceOn
5 Haixia Z, Ying S, Qingna Z, Yili C. Applying 3,5-dinitrosalicylic acid (DNS) method to analyzing the content of potato reducing sugar. Chinese Potato 19: 266-269 (2005)
6 Garde-Cerdan T, Ancin-Azpilicueta C. Effect of the addition of different quantities of amino acids to nitrogen-deficient must on the formation of esters, alcohols, and acids during wine alcoholic fermentation. LWT- Food Sci. Technol. 41: 501-510 (2008)   DOI   ScienceOn
7 Tunder D, Petersen MA, Poll L, Olsen CE. Discrimination between freshly made and stored reconstituted orange juice using GC odour profiling and aroma values. Food Chem. 61: 223-229 (1998)   DOI   ScienceOn
8 Satora P, Sroka P, Duda-Chodak A, Tarko T, Tuszynski T. The profile of volatile compounds and polyphenols in wines produced from dessert varieties of apples. Food Chem. 111: 513-519 (2008)   DOI   ScienceOn
9 Jordan MJ, Goodner KL, Laencina J. Deaeration and pasteurization effects on the orange juice aromatic fraction. LWT-Food Sci. Technol. 36: 391-396 (2003)   DOI   ScienceOn
10 Selli S, Canbas A, Varlet V, Kelebek H, Prost C, Serot T. Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck). J. Agr. Food Chem. 56: 227-234 (2008)   DOI   ScienceOn
11 Genovese A, Gambuti A, Piombino P, Moio L. Sensory properties and aroma compounds of sweet Fiano wine. Food Chem. 103: 1228-1236 (2007)   DOI   ScienceOn
12 Lambrechts MG, Pretorius IS. Yeast and its importance to wine aroma. S. Afr. J. Enol. Vitic. 21: 97-129 (2000)
13 Ough CS, Amerine MA. Methods for Analysis of Musts and Wines. John Wiley and Sons, Inc., New York, NY, USA. pp. 206-210 (1988)
14 Shaw PE. Fruit II. Marcel Dekker, Inc., New York, NY, USA. pp. 305-328 (1991)
15 Rapp A, Mandery H. Wine aroma. Cell. Mol. Life Sci. 42: 873-884 (1986)   DOI   ScienceOn
16 Gomez-Ariza JL, Garcia-Barrera T, Lorenzo F. Determination of flavour and off-flavour compounds in orange juice by on-line coupling of a pervaporation unit to gas chromatography–.mass spectrometry. J. Chromatogr. A 1047: 313-317 (2004)   PUBMED
17 Ahmed EM, Denninson RA, Dougherty RH, Shaw PE. Effect of non-volatile orange juice components, acid, sugar, and pectin on the flavour threshold of d-limonene in water. J. Agr. Food Chem. 26: 192-194 (1978)   DOI
18 Tan CT. Beverage Emulsions. Marcel Dekker Inc., New York, NY, USA. pp. 491-524 (1997)
19 Palomo ES, Perez-Coello MS, Diaz-Maroto MC, Gonzalez-Vinas MA, Cabezudo MD. Contribution of free and glycosidically-bound volatile compounds to the aroma of muscat 'a petit grains' wines and effect of skin contact. Food Chem. 95: 279-289 (2006)   DOI   ScienceOn
20 Palomo ES, Hidalgo MCDM, Gonzalez-Vinas MA, Perez-Coello MS. Aroma enhancement in wines from different grape varieties using exogenous glycosidases. Food Chem. 92: 627-635 (2005)   DOI   ScienceOn
21 Rega B, Fournier N, Guichard E. Solid phase microextraction (SPME) of orange juice flavour: Odor representativeness by direct gas chromatography olfactometry (D-GC-O). J. Agr. Food Chem. 51: 7092-7099 (2003)   DOI   ScienceOn
22 Palomo ES, Gonzalez-Vinas MA, Diaz-Maroto MC, Soriano-Perez A, Perez-Coello MS. Aroma potential of Albillo wines and effect of skin-contact treatment. Food Chem. 103: 631-640 (2007)   DOI   ScienceOn
23 Dugelay I, Gunata Z, Sapis JC, Baumes RL, Bayonnove CL. Role of cinnamoyl esterase activities from enzyme preparations on formation of volatile phenols during winemaking. J. Agr. Food Chem. 41: 2093-2096 (1993)
24 Hawthorne SB, Miller DJ, Pawliszyn J, Arthur CL. Solventless determination of caffeine in beverages using solid-phase microextraction with fused-silica fibers. J. Chromatogr. A 603: 185-191 (1992)   DOI   ScienceOn
25 Guth H. Quantitation and sensory studies of character impact odorants of different white wine varieties. J. Agr. Food Chem. 45: 3027-3032 (1997)   DOI   ScienceOn
26 Jordan MJ, Tillman TN, Mucci B, Laencina J. Using HS-SPME to determine the effects of reducing insoluble solids on aromatic composition of orange juice. LWT- Food Sci. Technol. 34: 244-250 (2001)   DOI   ScienceOn
27 Selli S, Kurkcuoglu M, Kafkas E, Cabaroglu T, Demirci B, Baser KHC, Canbas A. Volatile flavour compositions of mandarin wine obtained from clementine (Citrus reticula Blanco) extracted by headspace-solid phase microextraction. Flavour Frag. J. 19: 413-416 (2004)   DOI   ScienceOn
28 Buchholz KD, Pawliszyn J. Optimization of solid-phase microextraction conditions for determination of phenols. J. Anal. Chem. 66: 160-167 (1994)   DOI   ScienceOn
29 Cabaroglu T, Canbas A, Baumes R, Bayonnove C, Lepoutre JP, Gunata Z. Aroma composition of a white wine of Vitis vinifera L. cv. Emir as affected by skin contact. J. Food Sci. 62: 680-683 (1997)   DOI   ScienceOn