Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine

Xu Wang; Kelin Xie; Haining Zhuang; Ran Ye; Zhongxiang Fang; Tao Feng

doi:10.1016/j.foodchem.2015.02.120

Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine

Food Chem. 2015 Sep 1:182:41-6. doi: 10.1016/j.foodchem.2015.02.120. Epub 2015 Feb 28.

Authors

Xu Wang¹, Kelin Xie¹, Haining Zhuang², Ran Ye³, Zhongxiang Fang⁴, Tao Feng⁵

Affiliations

¹ School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, China.
² Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Shanghai 201403, China.
³ Department of Biosystems Engineering and Soil Science, University of Tennessee, 2506 E.J. Chapman Drive, Knoxville, TN 37996-4531, USA.
⁴ School of Public Health, Curtin University, GPO Box U1987, WA 6845 Perth, Australia. Electronic address: zhongxiang.fang@curtin.edu.au.
⁵ School of Perfume and Aroma Technology, Shanghai Institute of Technology, No. 100 Hai Quan Road, Shanghai 201418, China. Electronic address: fengtao@sit.edu.cn.

PMID: 25842306
DOI: 10.1016/j.foodchem.2015.02.120

Abstract

The volatile compounds in gingko wine, a novel functional wine, were extracted by head-space solid phase micro-extraction (SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS) coupled with odor activity value (OAV) and relative odor contribution (ROC) analyses. In addition, the total polyphenolic content of gingko wine was determined using the Folin-Ciocalteu reagent, and its antioxidant capacity was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays. Fifty-eight compounds were tentatively identified, including 13 esters, 10 alcohols, 11 acids, 12 carbonyl compounds, 2 lactones, 2 phenols, and 8 hydrocarbons. Ethyl hexanoate, ethyl pentanoate, nonanal, ethyl butyrate and ethyl heptanoate were the major contributors to the gingko wine aroma based on the results of OAV and ROC. The total phenols content of the gingko wine was 456 mg/L gallic acid equivalents, and its antioxidant capacity was higher than those of typical Chinese liquors analyzed in this paper.

Keywords: Antioxidant capacities; GC–MS; Gingko wine; Total polyphenolic content; Volatile flavor compounds.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Alcoholic Beverages / analysis*
Antioxidants / analysis*
China
Gas Chromatography-Mass Spectrometry / methods*
Phenols / analysis*
Volatile Organic Compounds / chemistry*
Wine / analysis*

Substances

Antioxidants
Phenols
Volatile Organic Compounds