Characterization of Volatile Compounds in Vidal Icewine by Comprehensive Two Dimensional Gas Chromatography-Time of Flight Mass Spectrometry

doi:10.3969/j.issn.1673-1689.2020.01.009

Home > Archive>Volume 39, Issue 1, 2020 >61-67. DOI:10.3969/j.issn.1673-1689.2020.01.009

Characterization of Volatile Compounds in Vidal Icewine by Comprehensive Two Dimensional Gas Chromatography-Time of Flight Mass Spectrometry
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                        10.3969/j.issn.1673-1689.2020.01.009
                    
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Headspace solid-phase microextraction combined with comprehensive two dimensional gas chromatography-time of flight mass spectrometry was used to identify the chemical profile of Vidal icewine. Totally 253 compounds were identified in 953 existed peaks through standard mass spectra database，retention time and comparison of retention index，including 53 esters，40 alcohols，39 phenols，35 terpenes，25 aldoketones，21 furans，12 acids，9 sulfur compounds，9 lactones，6 pyrazines，3 pyrrols and 1 pyran. Meanwhile，31 of these compounds have relatively high contents（relative peak area over 0.5%），which indicates that these compounds may have an important impact on the formation of the unique icewine flavor. While some trace compounds with low threshold such as terpenes and sulfur compounds may also play a significant role in icewine aroma.

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HUANG Ling, LI Jiming, LI Lanxiao, XU Yan, TANG Ke. Characterization of Volatile Compounds in Vidal Icewine by Comprehensive Two Dimensional Gas Chromatography-Time of Flight Mass Spectrometry[J]. Journal of Food Science and Biotechnology,2020,39(1):61-67.

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