Aroma-Impact Components of 'Carlos' Muscadine Grape Juice

摘要

Characteristic aroma components of Carlos muscadine grape juice were identified and quantified by gas chromatography-olfactometry (GCO) and GC-MS techniques. Combined results of GCO, quantitative analysis and calculated odor-activity values (OAVs) revealed seven compounds as potent odorants, namely ethyl 2-methylbutanoatey, ethyl 3-methylbutanoate, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-phenylethanol, ethyl hexanoate, ethyl (E)-2-butenoate and o-aminoacetophenone. (E)-β-Damascenone and 3-hydroxy-4,5-dimethyl-2(5H)-furanone were also indicated as important odorants by AEDA, but these compounds were below GC-MS detection limits and, thus, OAVs were not calculated. A sensory aroma profile comparison between authentic muscadine grape juice and a model juice composed of 20 odorants revealed the model contained comparable intensities for musky, caramel and fruity notes, but lower intensities for the overripe, floral and sour notes. The sensory profile of the model was adjusted to better approximate the authentic juice by increasing the levels of 3-methylbutanoic acid and 2-phenylethanol and by the addition of (E,Z)-2,6-nonadien-1 -ol.