Abstract
Nonvolatile flavor compounds play important roles in icewine mouthfeel and flavor. Three ranks of Vidal icewines with the vintages from 2008 to 2010 in China were selected for organic acid, amino acid, and phenolic compound analysis by HPLC and UPLC. In this study, a large database available on nonvolatile flavor compounds of Vidal icewines was provided. Firstly, HPLC and UPLC method were successfully established for nonvolatile flavor compound determination. The results revealed similar distribution profiling of nonvolatile flavor compounds among the nine icewines samples. The most abundant organic acids in Vidal icewines selected were L-malic acid, tartaric acid, acetic acid and citric acid, and the principal amino acids were Arg and Pro. Hydroxybenzoic acid derivatives were the major constituents of the phenolic acids in Vidal icewines, such as protocatechuic acids; while the hydroxycinnamic acids, such as ferulic acid, were also detected in large amounts. Epigallocatechin accounts for over 80% of total flavan-3-ols content in all icewines. Further, application of principal component analysis to the data resulted in satisfactory classifications of vintages. Icewine samples were effectively distinguished in three groups by 2008, 2009 and 2010 vintages. However, the ranks of icewines could not be discriminated by data on amino acids, organic acids or phenolic compounds contents. In sum, the distribution profiling of non-volatile flavor compounds could be a criterion for identifying icewines of different years.
- ©2012 by the American Society for Enology and Viticulture
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