PDF(Pubmed)
Abstract：
Volatilomics is a scientific field concerned with the evaluation of volatile compounds in the food matrix and methods for their identification. This review discusses the main groups of compounds that shape the aroma of wines, their origin, precursors, and selected metabolic pathways. The paper classifies fruit wines into several categories, including ciders and apple wines, cherry wines, plum wines, berry wines, citrus wines, and exotic wines. The following article discusses the characteristics of volatiles that shape the aroma of each group of wine and the concentrations at which they occur. It also discusses how the strain and species of yeast and lactic acid bacteria can influence the aroma of fruit wines. The article also covers techniques for evaluating the volatile compound profile of fruit wines, including modern analytical techniques.
摘要：
挥发性组学是一个科学领域，涉及评估食品基质中的挥发性化合物及其鉴定方法。这篇综述讨论了塑造葡萄酒香气的主要化合物组，他们的起源,前体,和选定的代谢途径。本文将水果酒分为几类，包括苹果酒和苹果酒，樱桃葡萄酒,李子酒,浆果葡萄酒,柑橘葡萄酒,和异国情调的葡萄酒。以下文章讨论了塑造每组葡萄酒香气的挥发物的特征以及它们出现的浓度。它还讨论了酵母和乳酸菌的菌株和种类如何影响果酒的香气。本文还涵盖了评估水果葡萄酒挥发性化合物分布的技术，包括现代分析技术。
