Gas-Chromatographic Mass-Spectrometric Investigation of Volatile Constituents of Wine. Part 5. Alcohols, Hydroxy Esters, Lactones and Other Polar Components of Wine Flavor

摘要

Aroma compounds obtained by liquid-liquid extraction of wines of the varieties Riesling, Rulaender, Traminer and Scheurebe have been fractioned on silicagel by means of the column-chromatography. After separation of the nonpolar compounds by pentane 84 aroma substances have been separated and identified by means of the combination gaschromatography-mass-spectrometry in the polar fractions of the pentane-ether-, ether- and methanol-elutions. Among these components we found 33 alcohols, 16 polar esters, 9 lactones, 8 secondary amides, 8 volatile phenolic compounds and 7 constituents of furanoic or pyranoic structure. Moreover, the sulphur containing compounds have been identified by means of an attached flame photometric detector. Regarding the flavor of various wines, the specifities of the varieties are essentially determined by quantitative differences of the aroma compounds. Those aroma substances descending from the grapes, particularly the terpen-alcohols and the furanoic and pyranoic derivates are very important. The mass spectrometrical data of 25 aroma compounds, identified for the first time in wines are reported. 112 references, 2 tables. (ERA citation 10:022938)