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

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    Fulltext not available
    Authors
    Wang, X.
    Xie, K.
    Zhuang, H.
    Ye, R.
    Fang, Zhongxiang
    Feng, T.
    Date
    2015
    Type
    Journal Article
    
    Metadata
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    Citation
    Wang, X. and Xie, K. and Zhuang, H. and Ye, R. and Fang, Z. and Feng, T. 2015. Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine. Food Chemistry. 182: pp. 41-46.
    Source Title
    Food Chemistry
    DOI
    10.1016/j.foodchem.2015.02.120
    ISSN
    0308-8146
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/16492
    Collection
    • Curtin Research Publications
    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.

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