The Flavor Compounds And Sensory Characteristic Of Cabernet Sauvignon Wines In The Loess Plateau Of Western Shanxi

Loess Plateau of western Shanxi region has been recognized as a booming eugenic area for grape growing in China, and has attracted the domestic and foreign wine experts much attention. Cabernet sauvignon grapes in this region grow well. Though there are many studies on wine sensory and flavor characteristics of Cabernet sauvignon wine, limited information is available on the sensory and chemical composition of the wines there. In this study, the flavor characteristics of Cabernet sauvign is analysised by sense oriented modern flavor chemistry method. And five Shanxi Loess Plateau Cabernet sauvignon wines sensory properties and main aroma compounds are studied by sensory analysis combined with instrumental analysis. This study not only has important academic significance to rich Chinese wine flavor chemistry theory and completes the wine flavor evaluation system of Chinese specific regions, but also provides a theoretical basis for the geographical indications of Shanxi Loess Plateau wines and the establishment of the protection of origins. The main contents were as follows:(1) The aroma compounds in wines were extracted, separated and identificated by by Gas chromatography-olfactometry(GC-O). A total of 76 odorants in Shanxi Loess Plateau Cabernet sauvignon wines were perceived. There were 45 odorants that aroma intensity were greater than 1.5. The type of important aroma compounds in TYP, SLP, DST, NT and DA were 28, 29, 18, 19 and 30.The main phenolics of Shanxi Loess Plateau Cabernet sauvignon wines was determined by Ultra performance liquid chromatography(UPLC),including 5 flavanols, 13 phenolic acids and 12 flavonols. The principal flavanols of Shanxi Loess Plateau Cabernet sauvignon wines was catechin(CAT). The dominated phenolic acids was gallic acid, protocatechuic acidand and vanillic acid. And the major flavonols was rutin, myricetin and fisetin. The highest total phenolics was in DA and the lowest total phenolics was in DST.(2) The aroma descriptors generated by multivariate statistical method and Quantitative descriptive analysis(QDA). And the flavor profile of five Shanxi Loess Plateau Cabernet sauvignon wines was established and the aroma difference between each producing areas was determined by QDA. The wines in TYP showed high blackcurrant, dried prune, mushroom and green pepper aroma intensity, however, the intensity of redberry was lower than other producing areas. The aroma of Cabernet sauvignon wines in SLP was fruity, floral, and less green. The intensity of fruity and floral was lower than other producing areas, but the intensity of smoked and pepper was high. The aroma of Cabernet sauvignon wines in DA was similar with DST, that showed the aroma of roast, smoked and pepper.(3) The aroma compounds including alcohols, esters and terpenes were quantitatied by HS-SPME-GC-MS. The acids and pyrazines were quantitatied by LLME-GC-MS. The concentration of carbonyl compounds were quantified using HS-SPME simultaneous extraction/derivatization method. And the concentration of sulfides was quantified by GC-PFPD. There were totally 45 compounds quantified in Shanxi Loess Plateau Cabernet sauvignon wines. All the linear relationship of standard curves was very well, the correlation coefficient R2 were greater than 0.95 and recovery was between 85% and 120%.(4) The correlation model of Shanxi Loess plateau Cabernet sauvignon wines region, sensory characteristic and aroma compounds was establishe to determine the influence of various aroma active substances on aroma attributes, using partial least squares regression(PLSR). The aroma attributes of blackcurrant, mushroom can be used to distinguish the aroma of TYP and other regions. At the same time, TYP was also well related to 1-octen-3-one, 2-heptanol, 4-mercapto-4-methylpentan-2-one(4MMP), 4-mercapto-4-methyl-2-pentanol(4MMPol) and 3-hexen-1-ol, which showed the aroma of mushroom, mushroom, blackcurrant, boxwood and green grass, respectly. SLP had high correlation with some sweet aroma such as flower and pear. It was also well related to some esters, 3-(methylthio)-propionaldehyde and 2, 3-Butanedione. Cabernet Sauvignon wines of DA was more reflect the smell of roast, smoked and pepper. It had good relevance to benzyl alcohol, benzaldehyde, 2-methoxy-3-isobutyl-pyrazine(IBMP) and furfural. Red fruit was positively related to some alcohols, esters, as well as terpenes, which displayed fruity and sweet aroma. Octanoic acid was shown in close proximity to the sensory attributes dried plum.