Characterization of key odor-active compounds in sweet Petit Manseng (Vitis vinifera L.) wine by gas chromatography-olfactometry, aroma reconstitution, and omission tests was written by Lan, Yibin;Guo, Jingxian;Qian, Xu;Zhu, Baoqing;Shi, Ying;Wu, Guangfeng;Duan, Changqing. And the article was included in Journal of Food Science in 2021.Name: 5-Hexyldihydrofuran-2(3H)-one This article mentions the following:
Petit Manseng (Vitis vinifera L.) has become a popular variety in China for the production of semisweet and sweet wines. However, few studies focused on investigating the mol. odor code of its key odorants. In this study, the key odor-active compounds of Chinese sweet Petit Manseng wine were identified by gas chromatog.-olfactometry (GC-O) and gas chromatog.-mass spectrometry (GC-MS). Fifty-five odorous zones were sniffed and identified by application of aroma extraction dilution anal. on a distillate prepared by liquid- liquid extraction and solvent-assisted flavor evaporation Among them, isoamyl alc., Et octanoate, isovaleric acid, (E)-β-damascenone, and phenylethanol particularly displayed with highest flavor dilution factors above 1024. The quantification of volatiles by headspace solid-phase microextraction coupled with GC-MS and GC coupled with triple quadrupole MS/MS and a calculation of odor activity values (OAVs) indicated 23 volatiles with OAVs above 1. Et hexanoate showed the highest OAV with 208.8, followed by (E)-β-damascenone (189.0), 3-mercaptohexanol (60.3), isoamyl acetate (45.4), and furaneol (40.1). The aroma of the sweet wine was successfully reconstituted by combining 42 aroma compounds in a model wine solution 3-Mercaptohexanol, (E)-β-damascenone, furaneol, γ-octalactone + γ-decalactone + γ-hexalactone, and Et cinnamate had important influence on the aroma of sweet Petit Manseng wine assessed by omission tests. Moreover, the discrimination of wines from three regions was successfully achieved by partial least squares discriminant anal. based on quant. results of key odorants. 3-Mercaptohexanol was considered as the most responsible for the region discrimination and had highest concentrations in Petit Manseng wines from Jiaodong Peninsula. Understanding of the knowledge in key odorants of Petit Manseng wines could be useful to improve wine quality through viticultural and enol. practices. In the experiment, the researchers used many compounds, for example, 5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9Name: 5-Hexyldihydrofuran-2(3H)-one).
5-Hexyldihydrofuran-2(3H)-one (cas: 706-14-9) belongs to esters. Esters are widespread in nature and are widely used in industry. In nature, fats are in general triesters derived from glycerol and fatty acids. Esters are responsible for the aroma of many fruits, including apples, durians, pears, bananas, pineapples, and strawberries. Liquid esters of low volatility serve as softening agents for resins and plastics. Esters also include many industrially important polymers. Polymethyl methacrylate is a glass substitute sold under the names Lucite and Plexiglas; polyethylene terephthalate is used as a film (Mylar) and as textile fibres sold as Terylene, Fortrel, and Dacron.Name: 5-Hexyldihydrofuran-2(3H)-one
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