Study On Aromatic Compounds In Cabernet Sauvignon Wines From Changli Original Producing Area

The aromatic compounds of cabernet sauvignon wines from Changli original producing area were analyzed by GC-MS could provide the theory basis for the wine original product ,identification and classification. Analysis method on wines aromatic compounds,evolutions during stage of aging were also studied systematically, meanwhile character aromatic compounds of cabernet sauvignon wines from Changli original producing area were definited and quantited accurately. The main results was as follow:By comparison with conventional Liquid-liquid extraction, optimizing analysis method on wines aromatic compounds were definited, meanwhile GC-MS analysis condition and quantification method had been established.The samples of 11 different years cabernet sauvignon dry wine were selected, the aromatic compounds were extracted by solvent micro extraction and analyzed by GC–MS. The total 96 aromatic compounds were identified. There are 32 kind esters, 19 kind alcohols,19 kind organic acids,7 kind phenyls,5 kind ketones, 4 kind aldehydes and 10 kind others. The results showed that aromatic compounds from wines at different years had different evolutions. The evolutions for aromatic compounds was as follow: the alcohols reduced obviously firstly and increased a little at last; the esters had been increased in all the aging process; but the organic acids had been reduced during the aging stages. Phenyls, ketones, aldehydes all increased a little during the aging stages, and the chemical groups had not obviously alteration.By principal component analysis, The character aromatic compounds of cabernet sauvignon wines from Changli original producing area were definited. They were: isopentyl acetate, 3-methyl-1-butanol, ethyl hexanoate, 1-hexanol, 2-hexen-1-ol, ethyl 3-hydroxy,butanoate, 2(3H)-dihydrofuranone, diethyl butanedioate, phenylethyl alcohol, monoethyl butanedioate. These character aromatic compounds had obvious feature, for example, isopentyl acetate had intensive fruit bouquet, 1-hexanol had typical grass bouquet, ethyl 3-hydroxy, butanoate had typical nut and chocolate bouquet, diethyl butanedioate had obvious fruit bouquet, phenylethyl alcohol had typical rose and common stock bouquet, 2-hexen-1-ol had hedonic bramble bouquet, 2(3H)-dihydrofuranone had typical caramel bouquet, ethyl hexanoate had hedonic fruit bouquet, monoethyl butanedioate had typical rose bouquet 3-methyl-1-butanol had overpowering alcohol bouquet.These typical bouquets allocated a unique flavour feature,but they could not perform entirely in a singal wine.The 10 character aromatic compounds of cabernet sauvignon wines from Changli original producing area were quantificated accurately by internal standard compare method and the fingerprint by GC-MS/EMIC of character aromatic compounds from Changli original producing area were established.