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®), Napping® 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® and Napping® 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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This work was supported by National Key R&D Program (2016YFD0400504), and National First-class Discipline Program of Light Industry Technology and Engineering (LITE2018-012). All wine samples were provided by Chateau Rongzi Company.
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Tang, K., Tian, X., Ma, Y. et al. Aroma characteristics of Cabernet Sauvignon wines from Loess Plateau in China by QDA®, Napping® and GC–O analysis. Eur Food Res Technol (2020). https://doi.org/10.1007/s00217-020-03448-5
- Cabernet sauvignon
- Loess plateau region
- Aroma characterization
- Comprehensive sensory analysis