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Article

Evaluation of Nonvolatile Flavor Compounds in Vidal Icewine from China

Ke Tang, Ji-Ming Li, Bei Wang, Lei Ma, Yan Xu
Am J Enol Vitic. March 2013 64: 110-117; published ahead of print October 22, 2012 ; DOI: 10.5344/ajev.2012.12037
Ke Tang
1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
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Ji-Ming Li
3Center of Science and Technology, Changyu Group Company Ltd., Yantai 264001, China.
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Bei Wang
1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
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Lei Ma
1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
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Yan Xu
1Centre for Brewing Science and Enzyme Biotechnology, School of Biotechnology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
2State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi 214122, Jiangsu, PR China
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  • For correspondence: yxu@jiangnan.edu.cn
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Abstract

Nonvolatile favor compounds are important for icewine mouthfeel and flavor. Three tiers (ranks) of Vidal icewines from vintages 2008 to 2010 in China were selected for organic acid, amino acid, and phenolic compound analysis by HPLC and UPLC, and a large database on nonvolatile flavor compounds of Vidal icewines was developed. The results revealed similar distribution profiling of nonvolatile flavor compounds among the nine icewine samples. The most abundant organic acids in the icewines were L-malic, tartaric, acetic, and citric, and the principal amino acids were arginine and proline. Hydroxybenzoic acid derivatives were the major constituents of the phenolic acids in the icewines, such as protocatechuic acids, while the hydroxycinnamic acids, such as ferulic acid, were also detected in large amounts. Epigallocatechin accounted for over 80% of total flavan-3-ol content in all icewines. Principal component analysis 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 compound contents. In sum, the distribution profiling of nonvolatile flavor compounds could be a criterion for identifying icewines of different years.

  • phenolic compounds
  • organic acid
  • amino acid
  • icewine
  • Vidal
  • ©2013 by the American Society for Enology and Viticulture
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Evaluation of Nonvolatile Flavor Compounds in Vidal Icewine from China
Ke Tang, Ji-Ming Li, Bei Wang, Lei Ma, Yan Xu
Am J Enol Vitic.  March 2013  64: 110-117;  published ahead of print October 22, 2012 ; DOI: 10.5344/ajev.2012.12037

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Evaluation of Nonvolatile Flavor Compounds in Vidal Icewine from China
Ke Tang, Ji-Ming Li, Bei Wang, Lei Ma, Yan Xu
Am J Enol Vitic.  March 2013  64: 110-117;  published ahead of print October 22, 2012 ; DOI: 10.5344/ajev.2012.12037
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