Research Article
Relationships between Shanghai Five Different Home-Brewed Wines Sensory Properties and Their Volatile Composition Assessed by GC-MS
Table 3
Volatile compounds of five home-brewed wines (mg/L, n = 3) identified by GC-MS.
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Values in each row with different letters are significantly different (). Data are represented as the mean ± SD. nd: not found. (a). Linear retention index of unknown aroma compound on a HP-INNOWAX fused-silica capillary column (60 × 0.25 × mm × 0.25 μm) with a homologous series of n-alkanes(C7–C30). (b) Identification method is indicated as follows: M, mass spectrum and RI agree with of aroma compound conducted under similar GC-MS condition.; R, identification of retention index with literature data. (c) The referenced RI from the flavor net database (https://www.flavornet. org, accessed June 2007), (on C20 M stationary phase); in the literature. (d) The referenced RI from EI-Sayed. (e) The referenced RI from Kondjoyan and Berdague. (f) The means of aroma compounds of triplicates were calculated through an internal standard method (2-octanol). (g) Standard deviation of triplicates. (h) DIW, SBSW, FCW, MW, and BBW were abbreviation of Drunk the incense wine, Summer Black Seedless wine, Fuji cream wine, Muscat wine, and Black Beet wine, respectively. (i) Odour descriptor from https://www.flavornet.org/flavornet.html. (j) Odor descriptor from https://www.thegoodscentscompany.com/index.html. (k) Odor descriptor from [37]. (l) Odor descriptor from [38]; odor thresholds were determined in 14% ethanolic solution. (m) Odor descriptor from [39].. (n) Odor descriptor from [40]. (o) Odor descriptor from [41]. (p) Odor threshold from [42]. (q) Odor threshold from [43]. (i) Odor threshold from [38], odor thresholds were determined in 14% ethanolic solution. (r) Odor threshold from (shu). (s) Odor threshold from [43], thresholds were calculated in a 12% water/ethanol mixture. (t) Odor threshold from [44]. (u) Odor threshold from [45]. (v) Odor threshold from [46]. (w) Odor threshold from [47]. (x) Odor threshold from [48]. (y) Odour threshold from [43], thresholds were calculated in wine. (z) Odor threshold from [49]. (aa) Odor threshold from [50]. (bb) Odor threshold from [51]. |