European Food Research and Technology

, Volume 227, Issue 1, pp 287–292

Impact odorants of Chardonnay dry white wine from Changli County (China)

Original Paper

DOI: 10.1007/s00217-007-0722-9

Cite this article as:
Li, H., Tao, YS., Wang, H. et al. Eur Food Res Technol (2008) 227: 287. doi:10.1007/s00217-007-0722-9


Effect of volatile compounds’ contribution to the overall aroma of Chardonnay wines from Changli County was first investigated in this research. Wine aroma compounds were extracted by solid-phase micro-extraction fibers, then they were submitted to gas chromatography-mass spectrometry (GC–MS). A total of 41 volatile compounds were identified and quantified. In the volatiles detected, higher alcohols, esters and fatty acids are the main chemicals. According to their odor active values (OAVs), 13 volatile compounds were considered to be the powerful impact odorants of this wine. They are β-damascenone, isopentyl acetate, phenethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl octanoate, ethyl lactate, ethyl decanoate, isopentyl alcohol, 2-phenyl-ethanol, hexanoic acid, octanoic acid and n-decanoic acid. Odor descriptions of the impact volatiles suggested that Chardonnay wines from Changli County was a pleasant floral and fruity odor product.


ChardonnayWhite wineAroma compoundsGC–MS

Copyright information

© Springer-Verlag 2007

Authors and Affiliations

  1. 1.College of EnologyNorthwest A& F UniversityYanglingChina