Effects of High Hydrostatic Pressure Processing on Volatile Compounds in Cabernet Sauvignon
In order to improve the aroma quality of wine grape raw materials,the effects of different ultra-high pressure treatment conditions on the volatile substances of Cabernet Sauvignon grapes were studied.The headspace-solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS)were used,and the characteristic aroma was studied with principal component analysis and aroma profile analysis.The results showed that,compared with the control,the volatile compounds in grapes under different treatment conditions changed significantly(P＜0.05).Principal component analysis showed that the pressure operation of 400 MPa and the treatment conditions of 25 min were highly correlated with aldehydes and ketones with herbal and fruity smells in grapes.The aroma profile of volatile substances found that certain pressure and time treatment could significantly improve the odor intensity of grapes.Above results provided certain data references and technical support for applying and promoting high hydrostatic pressure technology in wine production.
high hydrostatic pressurevolatile compoundsprincipal component analysisaroma profile analysis
万方数据
维普
