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Volatile Flavor Compounds, Total Polyphenolic Contents and Antioxidant Activities of a China Gingko Wine

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

Food Chem. 2015 Sep 1;182:41-6.

PMID: 25842306

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.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP106309	Ethyl heptanoate		106-30-9	Price

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