Comparative Study On The Aroma Components Of Cabernet Sauvignon In Different Regions

With the improvement of living standards, people pay more attention to health. As a health function of alcoholic beverages, grape wine catches a growing number of people's attention. Grape is the raw material of grape wine which has an important influence on wine quality. In recent years, the study on grape and wine aroma components has made some progress, while there were only a few articles on the aroma components of Cabernet Sauvignon in different origins. This study selected one of the Eurasian origin groups (Vitis vinifera L.), a red wine grape variety Cabernet Sauvignon, which was from six region of Manas, Fukang, Yinchuan, Beijing, Yantai, Zhangjiagang. All of these places, except Zhangjiagang, are the main wine material regions in China. The experiment was carried in the Quality Supervision and Test Centre in Zhengzhou Fruit Research Institute. The main contents include using the GC-MS on the discriminant and analysis aroma components of Cabernet Sauvignon in different origins in order to analyze the differences and variation from different origins. The research result can benefit the high quality wine making, planting, and expanding of Cabernet Sauvignon. At the same time, aroma components of the origin-specific studies provide reference to distinguish between different origins and quality. The main results of this research are as follows:There are 102 kinds of aroma components detected from Cabernet Sauvignon in all origins, including 17 kinds of alcohols,12 kinds of ketones,5 kinds of acids,10 kinds of esters,19 kinds of hydrocarbons,5 species of nitrogen,3 kinds of phenols, 15 kinds of aldehydes,1 kinds of ethers and 15 kinds of others.Among these 102 kinds of aroma componets Ethyl alcohol,1-Hexanol, Phenylethyl Alcohol, Nonanal, Decanal were detected from these 6 origins. Manasi, Fukang, Yinchuan, Beijing, Yantai have the highest level of alcohols and 1-Hexanol, with the slight green flavor and fruity, and green sweet smell of roses like the benzene alcohol, and alcohol flavor ethnol were the main alcohols compounds. Zhangjiagang was detected the highest relative content of aldehydes, mainly composed of fruit flavor with a 2-hexenal. In Beijing samples,4-hydroxy-2-butanone of Ketones was the main compound. 2-hexenal, nonyl aldehyde, and decyl aldehyde of Aldehydes were the main compounds. Acetic acid-based compounds were only detected in Yinchuan samples. 3-tert-butyl-4-hydroxyanisol was the only Ether in the samples of Beijing.After a comparative analysis,the 6 origin of Cabernet Sauvignon's unique aroma components are as follows:2,2-dimethyl-ring ketone, methyl-cyclohexane, Luo Hanboene,2,3-dimethyl-1-pentene,3-ethyl-4-methyl pentanol,1-methyl-1H-indene, acetic acid, caproic acid,2-propylamine, (E)-3-hexene-1-ol,(Z)-3-hexene-2-alcohol,4-hexene amine,2,4-hexadiene aldehyde, 1-(2-propenyl-oxy)-1-propylene,1,2-bis (p-(anti-type-styryl)phenyl)trans-ethylene,2,6-bis(1,1-dimethyl-ethyl)-2,5-cyclohexad iene-1,4-dione. Their relative concentrations were 10mg/L or more. This result will be benefit to distinguish Cabernet Sauvignon among different origins.According to the internal standard method to calculate the total content of aroma components in the berry, it is Yantai> Beijing> Fukang> Yinchuan> Manas> Zhangjiagang. This change was consistent with all origins alcohols, ketones and aldehydes, indicating that they constitute the main type of aroma components in material of different regions.