Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine
The volatile compounds in gingko wine, a novel functional wine, were extracted by head-space solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) coupled with odor activity value (OAV) and relative odor contribution (ROC) analyses. In addition, the total p...
| Main Authors: | , , , , , |
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| Format: | Journal Article |
| Published: |
Elsevier Ltd
2015
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| Online Access: | http://hdl.handle.net/20.500.11937/16492 |
| _version_ | 1848749192194818048 |
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| author | Wang, X. Xie, K. Zhuang, H. Ye, R. Fang, Zhongxiang Feng, T. |
| author_facet | Wang, X. Xie, K. Zhuang, H. Ye, R. Fang, Zhongxiang Feng, T. |
| author_sort | Wang, X. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | The volatile compounds in gingko wine, a novel functional wine, were extracted by head-space solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) coupled with odor activity value (OAV) and relative odor contribution (ROC) analyses. In addition, the total polyphenolic content of gingko wine was determined using the Folin-Ciocalteu reagent, and its antioxidant capacity was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Fifty-eight compounds were tentatively identified, including 13 esters, 10 alcohols, 11 acids, 12 carbonyl compounds, 2 lactones, 2 phenols, and 8 hydrocarbons. Ethyl hexanoate, ethyl pentanoate, nonanal, ethyl butyrate and ethyl heptanoate were the major contributors to the gingko wine aroma based on the results of OAV and ROC. The total phenols content of the gingko wine was 456 mg/L gallic acid equivalents, and its antioxidant capacity was higher than those of typical Chinese liquors analyzed in this paper. |
| first_indexed | 2025-11-14T07:17:01Z |
| format | Journal Article |
| id | curtin-20.500.11937-16492 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T07:17:01Z |
| publishDate | 2015 |
| publisher | Elsevier Ltd |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-164922017-09-13T15:42:02Z Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine Wang, X. Xie, K. Zhuang, H. Ye, R. Fang, Zhongxiang Feng, T. The volatile compounds in gingko wine, a novel functional wine, were extracted by head-space solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) coupled with odor activity value (OAV) and relative odor contribution (ROC) analyses. In addition, the total polyphenolic content of gingko wine was determined using the Folin-Ciocalteu reagent, and its antioxidant capacity was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Fifty-eight compounds were tentatively identified, including 13 esters, 10 alcohols, 11 acids, 12 carbonyl compounds, 2 lactones, 2 phenols, and 8 hydrocarbons. Ethyl hexanoate, ethyl pentanoate, nonanal, ethyl butyrate and ethyl heptanoate were the major contributors to the gingko wine aroma based on the results of OAV and ROC. The total phenols content of the gingko wine was 456 mg/L gallic acid equivalents, and its antioxidant capacity was higher than those of typical Chinese liquors analyzed in this paper. 2015 Journal Article http://hdl.handle.net/20.500.11937/16492 10.1016/j.foodchem.2015.02.120 Elsevier Ltd restricted |
| spellingShingle | Wang, X. Xie, K. Zhuang, H. Ye, R. Fang, Zhongxiang Feng, T. Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine |
| title | Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine |
| title_full | Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine |
| title_fullStr | Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine |
| title_full_unstemmed | Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine |
| title_short | Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine |
| title_sort | volatile flavor compounds, total polyphenolic contents and antioxidant activities of a china gingko wine |
| url | http://hdl.handle.net/20.500.11937/16492 |