An article Aroma characteristics of Cabernet Sauvignon wines from Loess Plateau in China by QDA (R), Napping (R) and GC-O analysis WOS:000516055900001 published article about VOLATILE COMPOUNDS; WHITE WINES; PROFILE; REGION; ACIDS in [Tang, Ke; Tian, Xin; Ma, Yue; Sun, Yulu; Xu, Yan] Jiangnan Univ, Minist Educ, Key Lab Ind Biotechnol, 1800 Lihu Ave, Wuxi, Jiangsu, Peoples R China; [Tang, Ke; Tian, Xin; Ma, Yue; Sun, Yulu; Xu, Yan] Jiangnan Univ, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi, Jiangsu, Peoples R China; [Qi, Xinchun; Miu, Chengpeng] Chateau Rongzi Co Ltd, Linfen, Shanxi, Peoples R China in 2020.0, Cited 37.0. Application In Synthesis of Methyl 3-phenyl-2-propenoate. The Name is Methyl 3-phenyl-2-propenoate. Through research, I have a further understanding and discovery of 103-26-4
Loess Plateau is a new rapidly developing wine region in China, but wine style from this region is rarely studied. The aroma typicalies and differences of Cabernet Sauvignon wines between Loess Plateau and other three main regions (Shandong, Ningxia and Xinjiang) in China were comprehensively analyzed by Quantitative Descriptive Analysis (QDA (R)), Napping (R) and Gas Chromatography-Olfactometry (GC-O) analysis. Results showed that differences existed between wines from Loess Plateau and other three regions in China based on their aroma characteristics. The results of QDA (R) and Napping (R) revealed that wines from Loess Plateau had richer fruity aroma, especially the typical hawthorn aroma. A similar result showed that the fruity compounds had higher flavor dilution factors in wines from Loess Plateau by aroma extract dilution analysis. Identified by GC-O and gas chromatography-mass spectrometric, ethyl butanoate, isoamyl formate and butyl acetate were key compounds for the fruity aroma of wines from Loess Plateau.
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Reference:
Article; Weng, Shiue-Shien; Ke, Chih-Shueh; Chen, Fong-Kuang; Lyu, You-Fu; Lin, Guan-Ying; Tetrahedron; vol. 67; 9; (2011); p. 1640 – 1648;,
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