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dc.contributor.authorWang, X.
dc.contributor.authorXie, K.
dc.contributor.authorZhuang, H.
dc.contributor.authorYe, R.
dc.contributor.authorFang, Zhongxiang
dc.contributor.authorFeng, T.
dc.date.accessioned2017-01-30T11:56:04Z
dc.date.available2017-01-30T11:56:04Z
dc.date.created2015-10-29T04:08:52Z
dc.date.issued2015
dc.identifier.citationWang, 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.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/16492
dc.identifier.doi10.1016/j.foodchem.2015.02.120
dc.description.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.

dc.publisherElsevier Ltd
dc.titleVolatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine
dc.typeJournal Article
dcterms.source.volume182
dcterms.source.startPage41
dcterms.source.endPage46
dcterms.source.issn0308-8146
dcterms.source.titleFood Chemistry
curtin.departmentSchool of Public Health
curtin.accessStatusFulltext not available


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