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Volatile Components Identified in the Phenolic Fractions of Wines from Koshu and Zenkoji Grapes
Volatile components of the phenolic fractions from Koshu and Zenkoji wine flavor concentrates were identified by combined gas chromatography-mass spectrometry.The fraction from Koshu wine composed of 13 volatile phenols, 11 fatty acids, 8 lactones, 4 ketones and many alcohols.The volatile compounds identified in the fraction from Zenkoji wine were almost common to those from Koshu wine with only slight differences.The phenolic fraction had no wine like flavor, but possesed a phenolic and disagreeable odor. 13 volatile phenols in Koshu wine and 10 phenols in Zenkoji wine were detected.Five phenols (2,6-di-tert-butyl-4-methylphenol, 3,4-dimethylphenol, 2-methoxy-4-vinylphenol, 2,6-di-tert-butyl-4-ethylphenol and 4-allyl-2,6-dimethoxyphenol) were found for the first time as volatile components of wine and another 11 compounds were also newly detected in Koshu or Zenkoji wines.
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Reference£º
Tetrahydrofuran – Wikipedia,
Tetrahydrofuran | (CH2)3CH2O – PubChem