沙城产区赤霞珠干红葡萄酒特征香气的研究
|
摘要
本试验旨在研究葡萄酒香气物质萃取和沙城产区赤霞珠干红葡萄酒特征香气,用于沙城产区赤霞珠干红葡萄酒特征香气的建立和不同年份沙城赤霞珠干红葡萄酒的区分。本试验以我国沙城产区赤霞珠干红葡萄酒为研究对象,采用化学仪器分析和感官分析研究沙城赤霞珠干红葡萄酒香气。试验共采集了2005年至2009年沙城荣辰庄园赤霞珠干红葡萄酒和2010年采摘的沙城赤霞珠葡萄品种通过小容器发酵酿制而成的干红葡萄酒,完成了沙城产区赤霞珠干红葡萄酒特征香气的研究。
主要研究结果如下:
通过利用超声波辅助、低温无氧的液液萃取葡萄酒香气物质的方法,比较不同萃取溶剂萃取葡萄酒香气物质的效果,确立了葡萄酒香气物质分析前处理方法。萃取溶剂使用二氯甲烷,2-辛醇作为内标物,在冰浴和隔绝氧气的条件下,通过可控温的磁力搅拌器完成搅拌萃取,通过超声波强化液液萃取,浓缩的萃取液供GC-MS上机分析。
使用上述方法分析6个年份的沙城赤霞珠干红葡萄酒,赤霞珠干红葡萄酒共定性定量83种香气物质,其中包括醇类物质25种,酯类物质26种,酸类物质16种,酮类物质9种,醛类物质2种,5种其它的香气物质。不同年份赤霞珠干红葡萄酒香气物质含量和种类存在差异。结果可以看出,随着陈酿时间的延长,虽然存在波动,但醇类物质和酸类物质占全部香气物质的比重呈香总体下降的趋势;除2008年赤霞珠干红葡萄酒,酯类物质所占的比重随着陈酿时间的增长逐步上升;酮类、醛类等其他香气物质也存在不同程度的变化,但变化趋势不是十分显著。根据香气物质的嗅觉阈值计算香气物质的香气活性值,结果显示乙酸异戊酯、己酸乙酯、辛酸乙酯、丁二酸二乙酯、异戊醇、苯乙醇、辛酸、香兰素和5-己基二氢-2(3H)-呋喃酮9种香气物质香气活性值最大,从而对葡萄酒香气质量的贡献最大。
将6个年份的赤霞珠干红葡萄酒含量进行主成分分析,结果显示15种香气物质丁醇、2-丙醇、2-甲基-2丙醇、十四醇、3-壬醇、苯甲醇、辛醇、己酸乙酯、癸酸乙酯、戊酸、己酸、β-大马酮、羟甲香豆素、4-乙基苯酚、香兰素可以覆盖沙城产区赤霞珠干红葡萄酒香气的整体信息。
通过建立沙城赤霞珠干红葡萄酒香气质量评价模型,评价不同年份沙城产区赤霞珠干红葡萄酒香气质量。使用前三个主成分的综合质量评价函数做图,结果发现不同年份的沙城产区赤霞珠干红葡萄酒能够通过质量评价模型被区分开来,说明此方法对于区分不同年份沙城赤霞珠干红葡萄酒有一定的可行性。
采用感官分析和多元统计分析方法确定水果、咖啡、蘑菇、奶油、香草、李子干、(烧)烤味、动物气味、甘草、辛辣和蜂蜜11个描述词可以作为沙城赤霞珠干红葡萄酒的特征香气描述语。
The target of this experiment is to study how to extract wine aroma and look for impact aroma compounds of Cabernet Sauvignon dry wines from Shacheng. In this experiment, Cabernet Sauvignon dry wines from Shacheng were used as subjects analyzed by chemical instruments and sensory characteristics. Cabernet Sauvignon red wines were separately made from 2005 to 2009 Cabernet Sauvignon grown in Shacheng. In addition, 2010 Cabernet Sauvignon red wine was made from Shacheng Cabernet Sauvignon by using small glass container. Wines of different years were collected as research materials to complete this research about impact aroma compounds of Cabernet Sauvignon dry wines from Shacheng.
The main results are as follows:
Aroma compounds were extracted by ultrasound-assisted LLE in an oxygen-free atmosphere and at low temperature to compare effects of three solvents on analysis of aroma components in Cabernet Sauvignon dry wine by GC-MS analysis in order to establish a method of extracting aroma compounds before GC-MS analysis. 2-octanol was used as internal standard. In an ice water bath and an oxygen-free atmosphere, subjects were extracted with dichloromethane assisted by using magnetic stirrer. And then mixed solution was layed in water bath with ultrasound assistance, organic solution is aparted from inorganic solution and concentrated to be analyzed by GC-MS.
83 aroma compounds of Cabernet Sauvignon dry wine from 2005 to 2010 were qualified and quantified by the method above, including 25 alcohols, 26 esters, 16 acids, 9 ketones, 2 aldehydes and 5 others. Aroma compounds and their contents were obviously different in dry wine of different years. The results showed that percentage of alcohols and acids to all aroma compounds of dry wine fell down with fluctuation from 2010 to 2005; other than 2008 Cabernet Sauvignon dry wine, percentage of esters slowly increased from 2010 to 2005; ketones, aldehydes and others were also different in dry wines of different years, but variation trend was not obvious. According to odor threshold of aroma compounds, their odor active values were calculated by content / threshold. The results showed that OAVs of isopentyl acetate, ethyl hexanoate, ethyl octanoate, ethyl succinate, isopentyl alcohol, 2-phenyl-ethanol, ctanoic acid, vanillin and 5-hexyldihydro-2(3H)-Furanone were bigger than other aroma compounds. It was included that 9 aroma compounds were powerful in Cabernet Sauvignon dry wine from Shacheng.
Quantified aroma compounds were analyzed by principal component analysis. The results showed that n-butanol, 2-propanol, 2-methyl-2-propanol, tetradecanol, 3-nonanol, triphenyl methanol, octanol, ethyl hexanoate, ethyl caprate, n-pentanoic acid, hexanoic acid,β-damascenone, hydroxycoumarin, 4-ethyl-phenol, vanillin were considered to be potential to cover whole information about aroma of Shacheng Cabernet Sauvignon dry wine.
Qulification for Cabernet Sauvignon dry wine from Shacheng was estimated by model of aroma quality established. Quality functions of 3 principal components were referred to draw a PC1-PC2-PC3 scatter plot. The result showed that Shacheng Cabernet Sauvignon dry wines of different years could be distinguished, which successfully proved that designed method was feasible to evaluate Cabernet Sauvignon dry wine from Shacheng made in different years.
Through aroma sensory characteristics and multivariate statistical analysis, 11 aroma descriptors: fruit, coffee, mushroom, cream, vanilla, dried prune, toasty, animal smell, licorice, spicy and honey were identified as impact description of Shacheng Cabernet Sauvignon dry wine.
主要研究结果如下:
通过利用超声波辅助、低温无氧的液液萃取葡萄酒香气物质的方法,比较不同萃取溶剂萃取葡萄酒香气物质的效果,确立了葡萄酒香气物质分析前处理方法。萃取溶剂使用二氯甲烷,2-辛醇作为内标物,在冰浴和隔绝氧气的条件下,通过可控温的磁力搅拌器完成搅拌萃取,通过超声波强化液液萃取,浓缩的萃取液供GC-MS上机分析。
使用上述方法分析6个年份的沙城赤霞珠干红葡萄酒,赤霞珠干红葡萄酒共定性定量83种香气物质,其中包括醇类物质25种,酯类物质26种,酸类物质16种,酮类物质9种,醛类物质2种,5种其它的香气物质。不同年份赤霞珠干红葡萄酒香气物质含量和种类存在差异。结果可以看出,随着陈酿时间的延长,虽然存在波动,但醇类物质和酸类物质占全部香气物质的比重呈香总体下降的趋势;除2008年赤霞珠干红葡萄酒,酯类物质所占的比重随着陈酿时间的增长逐步上升;酮类、醛类等其他香气物质也存在不同程度的变化,但变化趋势不是十分显著。根据香气物质的嗅觉阈值计算香气物质的香气活性值,结果显示乙酸异戊酯、己酸乙酯、辛酸乙酯、丁二酸二乙酯、异戊醇、苯乙醇、辛酸、香兰素和5-己基二氢-2(3H)-呋喃酮9种香气物质香气活性值最大,从而对葡萄酒香气质量的贡献最大。
将6个年份的赤霞珠干红葡萄酒含量进行主成分分析,结果显示15种香气物质丁醇、2-丙醇、2-甲基-2丙醇、十四醇、3-壬醇、苯甲醇、辛醇、己酸乙酯、癸酸乙酯、戊酸、己酸、β-大马酮、羟甲香豆素、4-乙基苯酚、香兰素可以覆盖沙城产区赤霞珠干红葡萄酒香气的整体信息。
通过建立沙城赤霞珠干红葡萄酒香气质量评价模型,评价不同年份沙城产区赤霞珠干红葡萄酒香气质量。使用前三个主成分的综合质量评价函数做图,结果发现不同年份的沙城产区赤霞珠干红葡萄酒能够通过质量评价模型被区分开来,说明此方法对于区分不同年份沙城赤霞珠干红葡萄酒有一定的可行性。
采用感官分析和多元统计分析方法确定水果、咖啡、蘑菇、奶油、香草、李子干、(烧)烤味、动物气味、甘草、辛辣和蜂蜜11个描述词可以作为沙城赤霞珠干红葡萄酒的特征香气描述语。
The target of this experiment is to study how to extract wine aroma and look for impact aroma compounds of Cabernet Sauvignon dry wines from Shacheng. In this experiment, Cabernet Sauvignon dry wines from Shacheng were used as subjects analyzed by chemical instruments and sensory characteristics. Cabernet Sauvignon red wines were separately made from 2005 to 2009 Cabernet Sauvignon grown in Shacheng. In addition, 2010 Cabernet Sauvignon red wine was made from Shacheng Cabernet Sauvignon by using small glass container. Wines of different years were collected as research materials to complete this research about impact aroma compounds of Cabernet Sauvignon dry wines from Shacheng.
The main results are as follows:
Aroma compounds were extracted by ultrasound-assisted LLE in an oxygen-free atmosphere and at low temperature to compare effects of three solvents on analysis of aroma components in Cabernet Sauvignon dry wine by GC-MS analysis in order to establish a method of extracting aroma compounds before GC-MS analysis. 2-octanol was used as internal standard. In an ice water bath and an oxygen-free atmosphere, subjects were extracted with dichloromethane assisted by using magnetic stirrer. And then mixed solution was layed in water bath with ultrasound assistance, organic solution is aparted from inorganic solution and concentrated to be analyzed by GC-MS.
83 aroma compounds of Cabernet Sauvignon dry wine from 2005 to 2010 were qualified and quantified by the method above, including 25 alcohols, 26 esters, 16 acids, 9 ketones, 2 aldehydes and 5 others. Aroma compounds and their contents were obviously different in dry wine of different years. The results showed that percentage of alcohols and acids to all aroma compounds of dry wine fell down with fluctuation from 2010 to 2005; other than 2008 Cabernet Sauvignon dry wine, percentage of esters slowly increased from 2010 to 2005; ketones, aldehydes and others were also different in dry wines of different years, but variation trend was not obvious. According to odor threshold of aroma compounds, their odor active values were calculated by content / threshold. The results showed that OAVs of isopentyl acetate, ethyl hexanoate, ethyl octanoate, ethyl succinate, isopentyl alcohol, 2-phenyl-ethanol, ctanoic acid, vanillin and 5-hexyldihydro-2(3H)-Furanone were bigger than other aroma compounds. It was included that 9 aroma compounds were powerful in Cabernet Sauvignon dry wine from Shacheng.
Quantified aroma compounds were analyzed by principal component analysis. The results showed that n-butanol, 2-propanol, 2-methyl-2-propanol, tetradecanol, 3-nonanol, triphenyl methanol, octanol, ethyl hexanoate, ethyl caprate, n-pentanoic acid, hexanoic acid,β-damascenone, hydroxycoumarin, 4-ethyl-phenol, vanillin were considered to be potential to cover whole information about aroma of Shacheng Cabernet Sauvignon dry wine.
Qulification for Cabernet Sauvignon dry wine from Shacheng was estimated by model of aroma quality established. Quality functions of 3 principal components were referred to draw a PC1-PC2-PC3 scatter plot. The result showed that Shacheng Cabernet Sauvignon dry wines of different years could be distinguished, which successfully proved that designed method was feasible to evaluate Cabernet Sauvignon dry wine from Shacheng made in different years.
Through aroma sensory characteristics and multivariate statistical analysis, 11 aroma descriptors: fruit, coffee, mushroom, cream, vanilla, dried prune, toasty, animal smell, licorice, spicy and honey were identified as impact description of Shacheng Cabernet Sauvignon dry wine.
引文
白雪莲,章华伟. 2005.葡萄酒香气与其呈香物质的研究进展.山西食品工业, 2: 26~30
陈晓明,马明辉,李景明,曲昆生,李艳霞,倪元颖. 2007.电子鼻在天然苹果香精检测中的应用. 食品科学, 28(3): 261~264
高年发. 2005.葡萄酒生产技术.化学工业出版社, 9: 42
何华,倪坤仪. 2004.现代色谱分析.北京:化学工业出版社, 167~195
李红娟. 2004.法引酿酒葡萄品丽珠,赤霞珠营养系研究[硕士学位论文].西安:西北农林科技大学
李华. 1999.葡萄酒工艺学.陕西.陕西人民出版社, 20~21
李华. 2001.葡萄的芳香物质.中外葡萄与葡萄酒, 6: 43~44
李华,胡博然,杨新元,李可昌. 2004a.蛇龙珠干红葡萄酒香气成分的GC-MS分析.分析测试学报, 23: 85~87
李华,胡博然,张予林. 2004b.贺兰山东麓地区霞多丽干白葡萄酒香气成分的GC-MS分析.中国食品学报, 4(3): 72~75
李华. 2006.葡萄酒品尝学.北京:科学出版社, 29~106
李华,陶永胜,康文怀,尹春丽. 2006.葡萄酒成分的气相色谱研究进展.食品与卫生技术学报, 25(1): 1673~1689
李华,刘勇强,郭安鹊,梁新红,康文怀,陶永胜. 2007.运用多元统计分析确定葡萄酒感官特性的描述符.中国食品学报, 8: 114~118
李华,王华,袁春龙,王树生. 2007.现代葡萄酒工艺学.北京:科学出版社
李记明,贺普超,刘玲. 1998a.优良品种葡萄酒的香气成分研究.西北农业大学学报, 12: 6~9
李记明,宋长冰,贺普超. 1998b.葡萄与葡萄酒芳香物质研究进展.西北农业大学学, 265: 105~109
李记明. 2005.葡萄酒中的橡木香气.中外葡萄与葡萄酒, 8: 47~48
李萍萍,魏芳,董绪燕,袁钢友,黄凤洪,江木兰,陈洪,余琼卫,冯钰锜. 2009.基于主成分分析法的芝麻油香气质量评价模型的构建.中国油脂, 34(10): 75~69
廖劲松,张水华. 2003.食品风味物质的分离研究进展与应用.食品工业科技, 8: 6~8
刘虎威. 2000.气相色谱方法及应用.北京:化学工业出版社, 133~225
刘文民,王涵文,关亚风. 2005.溶胶凝胶法制备固相微萃取搅拌棒.分析化学, 33(1): 45~49
宋来庆,尹克林,翟衡,赵玲玲,姚玉新. 2005.蛇龙珠葡萄品种亲缘关系的RAPD分析.中国农学通报, 21(7): 87~90
孙宝国,刘玉平. 2004.食用香料手册.北京:中国石油出版社
孙玉霞,王均光,王咏梅,杨立英. 2008.气质联用技术在葡萄酒香气分析中的应用.中外葡萄与葡萄酒, 2: 47~49
孙毓庆. 2003.分析化学.北京:科学出版社, 453~481
唐向阳,张勇,丁锐,汤鹏. 2006.电子鼻技术的发展与展望.机电一体化, 4: 11~15
唐月明,王俊. 2006.电子鼻技术在食品检测中的应用.农机化研究, 10(10): 169~171
陶永胜. 2008.昌黎原产地域葡萄酒特征香气研究[博士学位论文].西安:西北农林科技大学
汪河滨,白红进,王金磊. 2007.超声-微波协同萃取法提取黑果枸杞多糖的研究.西北农业学报,16(1): 157~158
汪正范. 2000.色谱定性与定量.北京:化学工业出版社
王方,王树生. 2006.葡萄酒中的香味物质的来源.中外葡萄与葡萄酒, 5: 50~51
王华,王贞强,刘拉平,张莉. 2004.瑞引酿酒葡萄Granoir干红葡萄酒香气成分分析.园艺学报, 31(5): 588
王华. 1999.葡萄与葡萄酒实验技术操作规范.西安:西安地图出版社
王玉平. 1998.赤霞珠等四个酿酒葡萄品种在昌黎的表现.北方果树, 6: 14~15
袁志发,周静芋. 2002.多元统计分析.北京:中国科学出版社, 188~256
岳田利,彭帮柱,袁亚宏,高振鹏,张菡,赵志华. 2007.基于主成分分析法的苹果酒香气质量评价模型的构建.农业工程学报, 6: 223~227
张军翔,冯长根,李华. 2006.苹果酸-乳酸发酵(MLF)对葡萄酒中主要挥发性成分的影响.酿酒科技, 139(1): 50~52
张军翔,冯长根,李华. 2007.不同萃取方法对葡萄酒香气成分的研究.酿酒, 2: 69~71
张茂杨. 1999.葡萄品种.云南:云南科技出版社
张晓,张振文. 2007.两种溶剂萃取黑比诺葡萄酒香气成分的比较.酿酒科技, 5: 95~98
郑莉莉,赵新节,王燕. 2008.葡萄酒香气成分分析的研究进展.中外葡萄与葡萄酒, 1: 38~41
中华人民共和国国家标准GB/T16861-1997.感官分析—通用多元分析方法鉴定和选择用于建立感官剖面的描述词
周亦斌,王俊. 2004.电子鼻在食品感官检测中的应用进展.食品与发酵工业, 30(2): 129~132
诸葛宏庆,许文良. 1998.中国酿酒葡萄新品种及栽培新技术.葡萄栽培与酿酒, 4: 15~19
Alissandrakisa E, Dafererab D, Tarantilisb P A, Polissiou M, Harizanis P C. 2003. Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey. Food Chemistry, 82: 575~582
Althainz P. 1996. Multisensor microsystem for contaminants in air. Sensors and Aetuators B, 33: 73~76
Andujar-Ortiz I, Moreno-Arrias M V, Martín-álvarez P J, Pozo-Bayón M A. 2009. Analytical performance of three commonly used extraction methods for the gas chromatography mass spectrometry analysis of wine volatile compounds. Journal of Chromatography A, 1216: 7351~7357
Aznar M, Lopez R, Cacho J, Ferreira V. 2003. Prediction of aged red wine aroma properties from aroma chemical composition. Partial least square regression models. J Agric Food Chem, 51: 2700~2707
Baltussen E, Sandra P, David F, Cramer C. 1999. Stir Bar Sorptive Extraction (SBSE), a novel extraction technique for aqueous Samples: Theory and principles. J Microcolumn Separations, 11(10): 737~747
Bayer E. 1958. Gas chromatography (edited by Desty D H). New York: Academic Press, 298~312
Caldeira M, Rodrigues F, Perestrelo R, Marques J C, Camara J S. 2007. Comparison of two extraction methods for evaluation of volatile constituents patterns in commercial whiskeys elucidation of the main odour-active compounds. Talanta, 74: 78~90
Campo E, Ferreira V, Escudero A, Cacho J. 2005. Prediction of the wine sensory properties related to grape variety from dynamic headspace gas chromatography– olfactometry data. Journal of Agricultural and Food Chemistry, 53 (14): 5682 ~5690
Campo E, Cacho J, Ferreira V. 2007. Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters: Assessment of their occurrenceand importance in wine and other alcoholic beverages. Journal of Chromatography A, 1140: 180~188
Cerdan T G, Goni D T, Azpili A. 2004. Accumulation of volatile compounds during ageing of two red wines with different composition. Journal of Food Engineering, 65: 349~356
Chatonnet P, Dubourdieu D, Boidron J N, Lavigne V. 1993. Synthesis of volatile phenols by Saccharomyces cerevisiae in wines. Journal of the Science of Food and Agriculture, 62(2): 191~202
Chatonnet P, Dubourdieu D, Boidron J N. 1995. The influence of Brettanmyces / Dekkera sp. Yeasts and lactic acid bacteria on the ethylphenol content of red wines. Am J Enol Vitic, 46: 463~468
Chisholm M G, Guiher L A, Vonah T M, Beaumont J L. 1994. Comparison of some French–American hybrid wines with white Riesling using gas chromatography-olfactometry. Am J Enol Vitic, 45(2): 201 ~212
Cozzolino D, Smyth H E, Cynkar W, Damergs R G, Gishen M. 2005. Usefulness of chemometrics and mass spectrometry-based electronic nose to classify Australian white wines by their varietalorigin. Talanta, 68(2): 382~387
Craig J T. 1988. A comparison of the headspace volatiles of Kiwifruit wine with those of wine of vitis vinifera variety Müller-Thurgau. Am J Enol Vitic, 3(4): 321~324
Cullere L, Escuderro A, Cacho J F. 2004. GC-O and chemical quantitative study of the six premium quality Spanish aged red wines. J Agric Food Chem, 52: 1653～1660
Cutzach I, Chatonnet P, Dubourdieu D. 1998. Etude de l'ar?me des vins doux naturels non muscatés 1ére Partie: Analyse qualitative de l'ar?me des vins doux naturels de Banyuls et Rivesaltes rencontréau cours de leur vieillissement. Journal international des Sciences de la Vigne et du Vin, 32(2): 99~110
Cynkar W, Cozzolino D, Dambergs B, Janik L, Gishen M. 2007. Feasibility study on the use of a head space mass spectrometry electronic nose (MS e_nose) to monitor red wine spoilage induced by Brettanomyces yeast. Sensors and Actuators B: Chemical, 124: 167~171
Diaz-plaza E M, Reyero J R, Pardo F, Gonzalo L. 2002. Influence of oak wood on the aromatic composition and quality of wines with different tannin contents. J Agric Food Chem, 50: 2622～2626
Ebeler S. 2001. Analytical chemistry unlocking the secrets of wine flavor. Food Reviews International, 17(1): 45~64
Ferreira V, López R, Escudero A, Cacho G F. 1998. The aroma of Grenache red wine: hierarchy and nature of its main odorants. J Sci Food Agric, 77: 259~267
Ferreira V, Hernandez-Orte P, Escudero A. 1999. Semipreparative reversed-phase liquid chromatographic fractionation of aroma extracts from wine and other alcoholic beverages. Journal of Chromatography A, 864: 77～88
Ferreira V, Lopez R, Cacho J F. 2000. Quantitative determination of the odorants of young red wines from different grape varieties. J Sci Food Agric, 80: 1659~1667
Ferreira V, Jarauta I, Ortega L, Cacho J. 2004. Simple strategy for the optimization of solid-phase extraction procedures through the use of solid–liquid distribution coefficients application to the determination of aliphatic lactones in wine. Journal of Chromatography A, 1025: 147~156
Gil M, Cabellos J M, Arroyo T, Prodanov M. 2006. Characterization of the volatile fraction of young wines from the denomination of origin“Vinos de Madrid”(Spain). Analytica Chimica Acta, 563(1-2): 145~153
Ginmeyz R, Lopez G H, Villalon M, Quesada J. 1996. Influence of wood heat treatment, temperature and maceration time on vanillin, syringaldehyde and gallic acid contents in oak wood and wine spiritmixtures. American Journal of Enology and Viticulture, 47(4): 441~446
Gomez M J, Cacho J F, Ferreira V, Vicario I M, Heredia F J. 2007. Volatile components of Zalema white wines. Food Chemistry, 100: 1464~1473
Gomez E, Martinez A. 1995. Changes in volatile compounds during maturation of some grape varicties. J Sci Food Agric, 67: 229~233
Granata A. 1994. Experiments with a new enzymic preparation for aroma extraction. Vignevini, 21(7-8): 36~39
Grosch W. 1993. Detection of potent odorants in foods by aroma extract dilution analysis. Trends in the Food Science & Technology, 4: 68~73
Grosch W. 2001. Evaluation of the key odorants of foods by dilution experiments, aroma models and omission. Chem Sens, 26: 533～545
Guth H. 1997a. Identification of character impact odorants of different white wine varieties. J Agric Food Chem, 45 (8): 3022~3026
Guth H. 1997b. Quantiation and sensory studies of character impact odorants of different white wine varieties. J Agric Food Chem, 45: 3027~3032
Hernanz D, Gallo V, Recamales A F, Meléndez-Martínezb A J, Herediab F J. 2008. Comparison of the effectiveness of solid-phase and ultrasound-mediated liquid-liquid extractions to determine the volatile compounds of wine. Talanta, 76(4): 929~935
Herraiz T, Ough C S. 1993. Formation of ethyl eaters of amino acids by yeast during the alcoholic fermentation of grape juice. American Journal of Enology and Viticulture, 44: 41~48
Hibbert D B. 2009. Chemometric analysis of sensory data. Comprehensive chemometrics, 4: 377~424 Julian W G, Philip N B. 1999. Electronic nose: principles and applications. UK London: Oxford University Press
Kathryn D D, Terry E A, Edward H L. 1999. Application of GC/O dilution analysis solid phase microextraction. J Agric Food Chem, 47(4): 1616~1618
Laura P, Jiabril G, Simona B. 2008. Study of structure and flavour release relationships in low moisture bakery products by means of the acoustice mechanical combined technique and the electronic nose. Journal of Cereal Science, 48(2): 413~419
Lee S J, Noble A C. 2003. Characterization of odor-active compounds in Californian Chardonnay wines using GC-Olfactometry and GC-Mass spectrometry. J Agric Food Chem, 51: 8036~8044
Lépez E F, Gémez E F. 2000. Comparison of solvents for determination of monoterpenes in wine using liquid-liquid extraction. Chromatography, 52: 798~802
López R, Aznar M, Cacho J, Ferreira V. 2002. Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection. Journal of Chromatography A, 966: 167~177
López R, Ezpeleta E, Sanchez I, Cacho J, Ferreira V. 2004. Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry. Food Chemistry, 88: 95~103
Mamede M E O, Pastore G M. 2006. Study of methods for the extraction of volatile compounds from fermented grape must. Food Chemistry, 96(4): 586~590
Marsili R. 2002. Flavor, fragrance and odor analysis. New York: CRC Press
Marti M P, Mestres M, Sala C, Busto O, Guasch J. 2003. Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples: A new approach of the aroma extraction dilution analysis applied to the characterization of wine aroma. J Agric Food Chem, 51(27): 7861~7865
Mateo J J, Jiménez M. 2000. Monoterpenes in grape juice and wines. Journal of Chromatography A, 881: 557~567
Mesters M, Busto O, Guasch J. 2000. Analysis of organic sulfur compounds in wine aroma. Journal of Chromatography A, 881: 569~581
Mielle P. 1996. Electronic noses: towards the objective instrumental characterization of food aroma. Trends in Food Science & Technology, 7: 432~438
Mielle P, Marquis F. 1999. An alternative way to improve the sensitivity of electronic olfactometers. Sensors and Actuators B, 58: 526~535
Natale C D, Davide F A M, D'Amico A, Sberveglierib G, Nelli P, Fagliab G, Perego C. 1995. Complex chemical pattern recognition with sensor array: the discrimination of vintage years of wine. Sensors and Actuators B: Chemical, 25 (1-3): 801~804
Natale C D, Davide F A M, D'Amico A, Nelli P, Groppelli S, Sberveglieri G. 1996. An electronic nose for the recognition of the vineyard of a red wine. Sensors and Actuators B: Chemical, 33(1-3): 83~88
Natale C D, Macagnano A, Davide F, D'Amico A, Paolesse R, Boschi T, Faccio M, Ferri G. 1997. An electronic nose for food analysis. Sensors and Aetuators B, 44: 521~526
Oliveira J M, Araújoa I M, PereirabóM, Maia J S, Amaralb A J, Maiaa M O. 2004. Characterization and differentiation of five“Vinhos Verdes”grape varieties on the basis of monoterpenic compounds. Analytica Chimica Acta, 513(1): 269~275
Ortega-Hers M, Gonzalez-SanJose M L, Beltran S. 2002. Aroma composition of wines studied by different extraction methods. Analytica Chimica Acta, 458(1): 85 ~93
Parliament T H. 1997. Solvent extraction and distillation techniques. In: R. Marsili, Techniques for analyzing food aroma, Marcel Dekker, New York, 1~26
Pawliszyn J, Arthur C L. 1990. Solid phase microextraction with thermal desorption using fused silica optical fibers. Analytical Chemistry, 62: 2145~2146
Peinado R A, Moreno J, Medina M, Mauricio J C. 2004. Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures. Biotechnology Letters, 26: 757～762
Penza M, Cassano G, Tortorella F, Zaccaria G. 2001. Classification of food, beverages and perfumes by WO3 thin-film sensors array and pattern recognition techniques. Sensors and Actuators, 73(1): 76~87
Perestrelo R, Fernandes A, Albuquerque F F, Marques J C, Camara J S. 2006. Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds. Analytica Chimica Acta, 563: 154~164
Rapp A. 1998. Volatile of wine: correlation between instrumental analysis and sensory perception. Nahrung, 42(6): 351~363
Revilla E, Ryan J M, Martin-Ortega G. 1998. Comparison of several procedures used for the extraction of anthocyanins from red grapes. Agric Food Chem, 46(11): 592~597
Rocha S, Ramalheira V, Barros A. 2001. Headspace solid phase microextraction (SPME) analysis offlavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model. Journal of Agricultural and Food Chemistry, 44: 5142~5151
Rocha S M, Coutinho P, Delgadillo I, Coimbra M A. 2007. Headspace-solid phase microextraction-gas chromatography as a tool to define an index that establishes the retention capacity of the wine polymeric fraction towards ethyl esters. Journal of Chromatography A, 1150: 155~161
Rodríguez-Bencomo J J, Conde J E, Rodríguez-Delgado M A, García-Montelongo F, Pérez-Trujillo J P. 2002. Determination of esters in dry and sweet white wines by headspace solid-phase microextraction and gas chromatography. J Chromatography A, 963: 213~223
Rosillo L, Salinas M R, Garijo J, Alonso G L. 1999. Study of volatiles in grapes by dynamic headspace analysis application to the differentiation of some vitis vinifera varieties. J Chromatography A, 847(1-2): 155~159
Sabon I, Revel G, Kotseridis Y, Bertrand A. 2002. Determination of volatile compounds in Grenache wines in relation with different Terroirs in the Rhone valley. J Agric Food Chem, 50: 6341~6345
Salinas M R, Alonso G L, Esteban-Infantes F J. 1994. Absorption-thermal desorption gas chromatography applied to the determination of wine aromas. J Agric Food Chem, 42(6): 1328~1331
Salinas M R., Alonso G L, Pardo F, Bayonove C. 1998. Free and bound volatiles of monastrell wines. Sciences des Aliments, 18: 223~231
Selli S, Canbas A, Cabaroglu T, Erten H, Günata Z. 2006. Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment. Food Chemistry, 94(3): 319~326
Shaw P E, Moshonas M G, Hearn C J, Goodner K L. 2000. Volatile constituents in fresh and processed juices from grapefruit and new grape fruit hybrids. J Agric Food Chem, 48(6): 2425~2429
Takeoka G. 1990. Aroma compounds, in: R Wittkowski, R. Matissek, Capillary gas chromatogramphy in food control and research, Lancaster, 109
Tara T, Piergiorgio C, Iva S, Battistutta F. 2005. Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography-mass spectrometric and flame ionization detection. Food Chemistry, 93: 2361~2369
Tominaga T, Murat M L, Dubourdieu D. 1998. Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from Vitis vinifera L.cv Sauvignon Blanc. J Agric Food Chem, 46: 1044~1048
Vas G Y, Koteleky K, Farkas M, Dob? A, Vékey K. 1998. Fast screening method for wine headspace compounds using solid-phase micro-extraction (SPME) and capillary GC technique. American Journal of Enologly and Viticulture, 49: 100~104
Vianna E, Ebeler S. 2001. Monitoring ester formation in grape juice fermentation using solid phase microextraction coupled with GC-MS. J Agric Food Chem, 49: 589～595
Wampler T P. 1997. Analysis of food volatiles using headspace–gas chromatographic techniques, in: R. Marsili (Ed.). Techniques for analyzing food aroma, Marcel Dekker, New York, 27
Whiton R. S, Zoecklein B W. 2000. Optimization of headspace solid-phase microextraction for analysis of wine aroma compounds. American Journal of Enologly and Viticulture, 51: 379~382
Wibowo D, Eschenbruch R, Davis C R, Fleet G H, Lee T H. 1985. Occurrence and growth of lactic acid bacteria in wine: a review. Am J Enol Vitic, 36 (4): 302~313
Yu Fang, Micheal Qian. 2005. Aroma compounds in Oregon Pinot Noir wine determined by aromaextract dilution analysis (AEDA). Flavour Fragrance J, 20: 22~29
Zalacain A, Marin J, Alonso G L, Salinas M R. 2007. Analysis of wine primary aroma compounds by stir bar sorptive extraction. Talanta, 71: 1610~1615
陈晓明,马明辉,李景明,曲昆生,李艳霞,倪元颖. 2007.电子鼻在天然苹果香精检测中的应用. 食品科学, 28(3): 261~264
高年发. 2005.葡萄酒生产技术.化学工业出版社, 9: 42
何华,倪坤仪. 2004.现代色谱分析.北京:化学工业出版社, 167~195
李红娟. 2004.法引酿酒葡萄品丽珠,赤霞珠营养系研究[硕士学位论文].西安:西北农林科技大学
李华. 1999.葡萄酒工艺学.陕西.陕西人民出版社, 20~21
李华. 2001.葡萄的芳香物质.中外葡萄与葡萄酒, 6: 43~44
李华,胡博然,杨新元,李可昌. 2004a.蛇龙珠干红葡萄酒香气成分的GC-MS分析.分析测试学报, 23: 85~87
李华,胡博然,张予林. 2004b.贺兰山东麓地区霞多丽干白葡萄酒香气成分的GC-MS分析.中国食品学报, 4(3): 72~75
李华. 2006.葡萄酒品尝学.北京:科学出版社, 29~106
李华,陶永胜,康文怀,尹春丽. 2006.葡萄酒成分的气相色谱研究进展.食品与卫生技术学报, 25(1): 1673~1689
李华,刘勇强,郭安鹊,梁新红,康文怀,陶永胜. 2007.运用多元统计分析确定葡萄酒感官特性的描述符.中国食品学报, 8: 114~118
李华,王华,袁春龙,王树生. 2007.现代葡萄酒工艺学.北京:科学出版社
李记明,贺普超,刘玲. 1998a.优良品种葡萄酒的香气成分研究.西北农业大学学报, 12: 6~9
李记明,宋长冰,贺普超. 1998b.葡萄与葡萄酒芳香物质研究进展.西北农业大学学, 265: 105~109
李记明. 2005.葡萄酒中的橡木香气.中外葡萄与葡萄酒, 8: 47~48
李萍萍,魏芳,董绪燕,袁钢友,黄凤洪,江木兰,陈洪,余琼卫,冯钰锜. 2009.基于主成分分析法的芝麻油香气质量评价模型的构建.中国油脂, 34(10): 75~69
廖劲松,张水华. 2003.食品风味物质的分离研究进展与应用.食品工业科技, 8: 6~8
刘虎威. 2000.气相色谱方法及应用.北京:化学工业出版社, 133~225
刘文民,王涵文,关亚风. 2005.溶胶凝胶法制备固相微萃取搅拌棒.分析化学, 33(1): 45~49
宋来庆,尹克林,翟衡,赵玲玲,姚玉新. 2005.蛇龙珠葡萄品种亲缘关系的RAPD分析.中国农学通报, 21(7): 87~90
孙宝国,刘玉平. 2004.食用香料手册.北京:中国石油出版社
孙玉霞,王均光,王咏梅,杨立英. 2008.气质联用技术在葡萄酒香气分析中的应用.中外葡萄与葡萄酒, 2: 47~49
孙毓庆. 2003.分析化学.北京:科学出版社, 453~481
唐向阳,张勇,丁锐,汤鹏. 2006.电子鼻技术的发展与展望.机电一体化, 4: 11~15
唐月明,王俊. 2006.电子鼻技术在食品检测中的应用.农机化研究, 10(10): 169~171
陶永胜. 2008.昌黎原产地域葡萄酒特征香气研究[博士学位论文].西安:西北农林科技大学
汪河滨,白红进,王金磊. 2007.超声-微波协同萃取法提取黑果枸杞多糖的研究.西北农业学报,16(1): 157~158
汪正范. 2000.色谱定性与定量.北京:化学工业出版社
王方,王树生. 2006.葡萄酒中的香味物质的来源.中外葡萄与葡萄酒, 5: 50~51
王华,王贞强,刘拉平,张莉. 2004.瑞引酿酒葡萄Granoir干红葡萄酒香气成分分析.园艺学报, 31(5): 588
王华. 1999.葡萄与葡萄酒实验技术操作规范.西安:西安地图出版社
王玉平. 1998.赤霞珠等四个酿酒葡萄品种在昌黎的表现.北方果树, 6: 14~15
袁志发,周静芋. 2002.多元统计分析.北京:中国科学出版社, 188~256
岳田利,彭帮柱,袁亚宏,高振鹏,张菡,赵志华. 2007.基于主成分分析法的苹果酒香气质量评价模型的构建.农业工程学报, 6: 223~227
张军翔,冯长根,李华. 2006.苹果酸-乳酸发酵(MLF)对葡萄酒中主要挥发性成分的影响.酿酒科技, 139(1): 50~52
张军翔,冯长根,李华. 2007.不同萃取方法对葡萄酒香气成分的研究.酿酒, 2: 69~71
张茂杨. 1999.葡萄品种.云南:云南科技出版社
张晓,张振文. 2007.两种溶剂萃取黑比诺葡萄酒香气成分的比较.酿酒科技, 5: 95~98
郑莉莉,赵新节,王燕. 2008.葡萄酒香气成分分析的研究进展.中外葡萄与葡萄酒, 1: 38~41
中华人民共和国国家标准GB/T16861-1997.感官分析—通用多元分析方法鉴定和选择用于建立感官剖面的描述词
周亦斌,王俊. 2004.电子鼻在食品感官检测中的应用进展.食品与发酵工业, 30(2): 129~132
诸葛宏庆,许文良. 1998.中国酿酒葡萄新品种及栽培新技术.葡萄栽培与酿酒, 4: 15~19
Alissandrakisa E, Dafererab D, Tarantilisb P A, Polissiou M, Harizanis P C. 2003. Ultrasound-assisted extraction of volatile compounds from citrus flowers and citrus honey. Food Chemistry, 82: 575~582
Althainz P. 1996. Multisensor microsystem for contaminants in air. Sensors and Aetuators B, 33: 73~76
Andujar-Ortiz I, Moreno-Arrias M V, Martín-álvarez P J, Pozo-Bayón M A. 2009. Analytical performance of three commonly used extraction methods for the gas chromatography mass spectrometry analysis of wine volatile compounds. Journal of Chromatography A, 1216: 7351~7357
Aznar M, Lopez R, Cacho J, Ferreira V. 2003. Prediction of aged red wine aroma properties from aroma chemical composition. Partial least square regression models. J Agric Food Chem, 51: 2700~2707
Baltussen E, Sandra P, David F, Cramer C. 1999. Stir Bar Sorptive Extraction (SBSE), a novel extraction technique for aqueous Samples: Theory and principles. J Microcolumn Separations, 11(10): 737~747
Bayer E. 1958. Gas chromatography (edited by Desty D H). New York: Academic Press, 298~312
Caldeira M, Rodrigues F, Perestrelo R, Marques J C, Camara J S. 2007. Comparison of two extraction methods for evaluation of volatile constituents patterns in commercial whiskeys elucidation of the main odour-active compounds. Talanta, 74: 78~90
Campo E, Ferreira V, Escudero A, Cacho J. 2005. Prediction of the wine sensory properties related to grape variety from dynamic headspace gas chromatography– olfactometry data. Journal of Agricultural and Food Chemistry, 53 (14): 5682 ~5690
Campo E, Cacho J, Ferreira V. 2007. Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters: Assessment of their occurrenceand importance in wine and other alcoholic beverages. Journal of Chromatography A, 1140: 180~188
Cerdan T G, Goni D T, Azpili A. 2004. Accumulation of volatile compounds during ageing of two red wines with different composition. Journal of Food Engineering, 65: 349~356
Chatonnet P, Dubourdieu D, Boidron J N, Lavigne V. 1993. Synthesis of volatile phenols by Saccharomyces cerevisiae in wines. Journal of the Science of Food and Agriculture, 62(2): 191~202
Chatonnet P, Dubourdieu D, Boidron J N. 1995. The influence of Brettanmyces / Dekkera sp. Yeasts and lactic acid bacteria on the ethylphenol content of red wines. Am J Enol Vitic, 46: 463~468
Chisholm M G, Guiher L A, Vonah T M, Beaumont J L. 1994. Comparison of some French–American hybrid wines with white Riesling using gas chromatography-olfactometry. Am J Enol Vitic, 45(2): 201 ~212
Cozzolino D, Smyth H E, Cynkar W, Damergs R G, Gishen M. 2005. Usefulness of chemometrics and mass spectrometry-based electronic nose to classify Australian white wines by their varietalorigin. Talanta, 68(2): 382~387
Craig J T. 1988. A comparison of the headspace volatiles of Kiwifruit wine with those of wine of vitis vinifera variety Müller-Thurgau. Am J Enol Vitic, 3(4): 321~324
Cullere L, Escuderro A, Cacho J F. 2004. GC-O and chemical quantitative study of the six premium quality Spanish aged red wines. J Agric Food Chem, 52: 1653～1660
Cutzach I, Chatonnet P, Dubourdieu D. 1998. Etude de l'ar?me des vins doux naturels non muscatés 1ére Partie: Analyse qualitative de l'ar?me des vins doux naturels de Banyuls et Rivesaltes rencontréau cours de leur vieillissement. Journal international des Sciences de la Vigne et du Vin, 32(2): 99~110
Cynkar W, Cozzolino D, Dambergs B, Janik L, Gishen M. 2007. Feasibility study on the use of a head space mass spectrometry electronic nose (MS e_nose) to monitor red wine spoilage induced by Brettanomyces yeast. Sensors and Actuators B: Chemical, 124: 167~171
Diaz-plaza E M, Reyero J R, Pardo F, Gonzalo L. 2002. Influence of oak wood on the aromatic composition and quality of wines with different tannin contents. J Agric Food Chem, 50: 2622～2626
Ebeler S. 2001. Analytical chemistry unlocking the secrets of wine flavor. Food Reviews International, 17(1): 45~64
Ferreira V, López R, Escudero A, Cacho G F. 1998. The aroma of Grenache red wine: hierarchy and nature of its main odorants. J Sci Food Agric, 77: 259~267
Ferreira V, Hernandez-Orte P, Escudero A. 1999. Semipreparative reversed-phase liquid chromatographic fractionation of aroma extracts from wine and other alcoholic beverages. Journal of Chromatography A, 864: 77～88
Ferreira V, Lopez R, Cacho J F. 2000. Quantitative determination of the odorants of young red wines from different grape varieties. J Sci Food Agric, 80: 1659~1667
Ferreira V, Jarauta I, Ortega L, Cacho J. 2004. Simple strategy for the optimization of solid-phase extraction procedures through the use of solid–liquid distribution coefficients application to the determination of aliphatic lactones in wine. Journal of Chromatography A, 1025: 147~156
Gil M, Cabellos J M, Arroyo T, Prodanov M. 2006. Characterization of the volatile fraction of young wines from the denomination of origin“Vinos de Madrid”(Spain). Analytica Chimica Acta, 563(1-2): 145~153
Ginmeyz R, Lopez G H, Villalon M, Quesada J. 1996. Influence of wood heat treatment, temperature and maceration time on vanillin, syringaldehyde and gallic acid contents in oak wood and wine spiritmixtures. American Journal of Enology and Viticulture, 47(4): 441~446
Gomez M J, Cacho J F, Ferreira V, Vicario I M, Heredia F J. 2007. Volatile components of Zalema white wines. Food Chemistry, 100: 1464~1473
Gomez E, Martinez A. 1995. Changes in volatile compounds during maturation of some grape varicties. J Sci Food Agric, 67: 229~233
Granata A. 1994. Experiments with a new enzymic preparation for aroma extraction. Vignevini, 21(7-8): 36~39
Grosch W. 1993. Detection of potent odorants in foods by aroma extract dilution analysis. Trends in the Food Science & Technology, 4: 68~73
Grosch W. 2001. Evaluation of the key odorants of foods by dilution experiments, aroma models and omission. Chem Sens, 26: 533～545
Guth H. 1997a. Identification of character impact odorants of different white wine varieties. J Agric Food Chem, 45 (8): 3022~3026
Guth H. 1997b. Quantiation and sensory studies of character impact odorants of different white wine varieties. J Agric Food Chem, 45: 3027~3032
Hernanz D, Gallo V, Recamales A F, Meléndez-Martínezb A J, Herediab F J. 2008. Comparison of the effectiveness of solid-phase and ultrasound-mediated liquid-liquid extractions to determine the volatile compounds of wine. Talanta, 76(4): 929~935
Herraiz T, Ough C S. 1993. Formation of ethyl eaters of amino acids by yeast during the alcoholic fermentation of grape juice. American Journal of Enology and Viticulture, 44: 41~48
Hibbert D B. 2009. Chemometric analysis of sensory data. Comprehensive chemometrics, 4: 377~424 Julian W G, Philip N B. 1999. Electronic nose: principles and applications. UK London: Oxford University Press
Kathryn D D, Terry E A, Edward H L. 1999. Application of GC/O dilution analysis solid phase microextraction. J Agric Food Chem, 47(4): 1616~1618
Laura P, Jiabril G, Simona B. 2008. Study of structure and flavour release relationships in low moisture bakery products by means of the acoustice mechanical combined technique and the electronic nose. Journal of Cereal Science, 48(2): 413~419
Lee S J, Noble A C. 2003. Characterization of odor-active compounds in Californian Chardonnay wines using GC-Olfactometry and GC-Mass spectrometry. J Agric Food Chem, 51: 8036~8044
Lépez E F, Gémez E F. 2000. Comparison of solvents for determination of monoterpenes in wine using liquid-liquid extraction. Chromatography, 52: 798~802
López R, Aznar M, Cacho J, Ferreira V. 2002. Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection. Journal of Chromatography A, 966: 167~177
López R, Ezpeleta E, Sanchez I, Cacho J, Ferreira V. 2004. Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry. Food Chemistry, 88: 95~103
Mamede M E O, Pastore G M. 2006. Study of methods for the extraction of volatile compounds from fermented grape must. Food Chemistry, 96(4): 586~590
Marsili R. 2002. Flavor, fragrance and odor analysis. New York: CRC Press
Marti M P, Mestres M, Sala C, Busto O, Guasch J. 2003. Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples: A new approach of the aroma extraction dilution analysis applied to the characterization of wine aroma. J Agric Food Chem, 51(27): 7861~7865
Mateo J J, Jiménez M. 2000. Monoterpenes in grape juice and wines. Journal of Chromatography A, 881: 557~567
Mesters M, Busto O, Guasch J. 2000. Analysis of organic sulfur compounds in wine aroma. Journal of Chromatography A, 881: 569~581
Mielle P. 1996. Electronic noses: towards the objective instrumental characterization of food aroma. Trends in Food Science & Technology, 7: 432~438
Mielle P, Marquis F. 1999. An alternative way to improve the sensitivity of electronic olfactometers. Sensors and Actuators B, 58: 526~535
Natale C D, Davide F A M, D'Amico A, Sberveglierib G, Nelli P, Fagliab G, Perego C. 1995. Complex chemical pattern recognition with sensor array: the discrimination of vintage years of wine. Sensors and Actuators B: Chemical, 25 (1-3): 801~804
Natale C D, Davide F A M, D'Amico A, Nelli P, Groppelli S, Sberveglieri G. 1996. An electronic nose for the recognition of the vineyard of a red wine. Sensors and Actuators B: Chemical, 33(1-3): 83~88
Natale C D, Macagnano A, Davide F, D'Amico A, Paolesse R, Boschi T, Faccio M, Ferri G. 1997. An electronic nose for food analysis. Sensors and Aetuators B, 44: 521~526
Oliveira J M, Araújoa I M, PereirabóM, Maia J S, Amaralb A J, Maiaa M O. 2004. Characterization and differentiation of five“Vinhos Verdes”grape varieties on the basis of monoterpenic compounds. Analytica Chimica Acta, 513(1): 269~275
Ortega-Hers M, Gonzalez-SanJose M L, Beltran S. 2002. Aroma composition of wines studied by different extraction methods. Analytica Chimica Acta, 458(1): 85 ~93
Parliament T H. 1997. Solvent extraction and distillation techniques. In: R. Marsili, Techniques for analyzing food aroma, Marcel Dekker, New York, 1~26
Pawliszyn J, Arthur C L. 1990. Solid phase microextraction with thermal desorption using fused silica optical fibers. Analytical Chemistry, 62: 2145~2146
Peinado R A, Moreno J, Medina M, Mauricio J C. 2004. Changes in volatile compounds and aromatic series in sherry wine with high gluconic acid levels subjected to aging by submerged flor yeast cultures. Biotechnology Letters, 26: 757～762
Penza M, Cassano G, Tortorella F, Zaccaria G. 2001. Classification of food, beverages and perfumes by WO3 thin-film sensors array and pattern recognition techniques. Sensors and Actuators, 73(1): 76~87
Perestrelo R, Fernandes A, Albuquerque F F, Marques J C, Camara J S. 2006. Analytical characterization of the aroma of Tinta Negra Mole red wine: Identification of the main odorants compounds. Analytica Chimica Acta, 563: 154~164
Rapp A. 1998. Volatile of wine: correlation between instrumental analysis and sensory perception. Nahrung, 42(6): 351~363
Revilla E, Ryan J M, Martin-Ortega G. 1998. Comparison of several procedures used for the extraction of anthocyanins from red grapes. Agric Food Chem, 46(11): 592~597
Rocha S, Ramalheira V, Barros A. 2001. Headspace solid phase microextraction (SPME) analysis offlavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model. Journal of Agricultural and Food Chemistry, 44: 5142~5151
Rocha S M, Coutinho P, Delgadillo I, Coimbra M A. 2007. Headspace-solid phase microextraction-gas chromatography as a tool to define an index that establishes the retention capacity of the wine polymeric fraction towards ethyl esters. Journal of Chromatography A, 1150: 155~161
Rodríguez-Bencomo J J, Conde J E, Rodríguez-Delgado M A, García-Montelongo F, Pérez-Trujillo J P. 2002. Determination of esters in dry and sweet white wines by headspace solid-phase microextraction and gas chromatography. J Chromatography A, 963: 213~223
Rosillo L, Salinas M R, Garijo J, Alonso G L. 1999. Study of volatiles in grapes by dynamic headspace analysis application to the differentiation of some vitis vinifera varieties. J Chromatography A, 847(1-2): 155~159
Sabon I, Revel G, Kotseridis Y, Bertrand A. 2002. Determination of volatile compounds in Grenache wines in relation with different Terroirs in the Rhone valley. J Agric Food Chem, 50: 6341~6345
Salinas M R, Alonso G L, Esteban-Infantes F J. 1994. Absorption-thermal desorption gas chromatography applied to the determination of wine aromas. J Agric Food Chem, 42(6): 1328~1331
Salinas M R., Alonso G L, Pardo F, Bayonove C. 1998. Free and bound volatiles of monastrell wines. Sciences des Aliments, 18: 223~231
Selli S, Canbas A, Cabaroglu T, Erten H, Günata Z. 2006. Aroma components of cv. Muscat of Bornova wines and influence of skin contact treatment. Food Chemistry, 94(3): 319~326
Shaw P E, Moshonas M G, Hearn C J, Goodner K L. 2000. Volatile constituents in fresh and processed juices from grapefruit and new grape fruit hybrids. J Agric Food Chem, 48(6): 2425~2429
Takeoka G. 1990. Aroma compounds, in: R Wittkowski, R. Matissek, Capillary gas chromatogramphy in food control and research, Lancaster, 109
Tara T, Piergiorgio C, Iva S, Battistutta F. 2005. Optimization of wine headspace analysis by solid-phase microextraction capillary gas chromatography-mass spectrometric and flame ionization detection. Food Chemistry, 93: 2361~2369
Tominaga T, Murat M L, Dubourdieu D. 1998. Development of a method for analyzing the volatile thiols involved in the characteristic aroma of wines made from Vitis vinifera L.cv Sauvignon Blanc. J Agric Food Chem, 46: 1044~1048
Vas G Y, Koteleky K, Farkas M, Dob? A, Vékey K. 1998. Fast screening method for wine headspace compounds using solid-phase micro-extraction (SPME) and capillary GC technique. American Journal of Enologly and Viticulture, 49: 100~104
Vianna E, Ebeler S. 2001. Monitoring ester formation in grape juice fermentation using solid phase microextraction coupled with GC-MS. J Agric Food Chem, 49: 589～595
Wampler T P. 1997. Analysis of food volatiles using headspace–gas chromatographic techniques, in: R. Marsili (Ed.). Techniques for analyzing food aroma, Marcel Dekker, New York, 27
Whiton R. S, Zoecklein B W. 2000. Optimization of headspace solid-phase microextraction for analysis of wine aroma compounds. American Journal of Enologly and Viticulture, 51: 379~382
Wibowo D, Eschenbruch R, Davis C R, Fleet G H, Lee T H. 1985. Occurrence and growth of lactic acid bacteria in wine: a review. Am J Enol Vitic, 36 (4): 302~313
Yu Fang, Micheal Qian. 2005. Aroma compounds in Oregon Pinot Noir wine determined by aromaextract dilution analysis (AEDA). Flavour Fragrance J, 20: 22~29
Zalacain A, Marin J, Alonso G L, Salinas M R. 2007. Analysis of wine primary aroma compounds by stir bar sorptive extraction. Talanta, 71: 1610~1615