Journal of Food Quality

Research Article

Exploring Relationships between Aroma, Tasty Components Properties, and Marketing Price of Chinese Cabernet Sauvignon Using Gas Chromatography Mass Spectrum and High-Performance Liquid Chromatography

Table 4

Concentration (mg/L) of the monosaccharide compounds, the phenolic compounds, and organic acids in wines determined by HPLC analysis, as well as, their retention time (RT) and correlation coefficient (R2) were also given. The recovery ratio of all the standards dealt with as the same conditions reached over 96%, and the recovery ratio of wine with adding standards on the same conditions range from 95.5% to 103.4%.
CompoundsRT (min)R2Concentration
W1W2W3W4W5W6W7W8W9W10W11W12
Monosaccharides (mg/L)
Fructose8.390.9961072.08e1261.90cd968.36f1420.43a750.26h1081.43e1311.45bc1223.53d1220.52d1221.90d1333.35b893.90g
Glucose9.610.994611.33d898.13a631.11d706.38c752.62b340.37e710.63c116.47f640.75d120.65f687.75c714.88c
Sucrose13.170.9920.00a0.00a0.00a0.00a0.00a0.00a0.00a0.00a0.00a0.00a0.00a0.00a
Maltose15.520.9970.00a0.00a0.00a0.00a0.00a0.00a0.00a0.00a0.00a0.00a0.00a0.00a
Phenolic compounds (mg/L)
Gallic acid7.360.99972.78e27.11j56.51gh76.55d57.73g91.22b82.27c62.26f94.37a53.76h33.17j43.01i
(+)-catechin12.020.99918.89d4.84h3.90i31.60a3.20i26.37b24.05c11.39f17.23e17.22e16.99e9.49 g
(−)-Epicatechin13.670.9999.87c1.57i5.56f14.23a5.33f14.59a13.23b4.62g9.08d9.13d8.16e2.62h
p-Coumaric acid18.260.9999.43a3.62f5.37e3.62f3.00f8.06b7.18c9.44a6.90c7.28c2.44g6.02
Trans-ferulic acid19.580.9995.14b2.12h1.78i3.83e3.00j3.39f3.14g3.95e4.45c6.08a5.05b4.12d
Rrans-resveratrol26.320.9990.54a0.00h0.22f0.16g0.24ef0.55a0.48bc0.47c0.36d0.50b0.25e0.14 g
Quercetin30.120.9980.53f0.00h0.52f0.77d0.00h1.17c1.39b0.28g0.00h1.14c0.71e2.31a
Organic acids (g/L)
Tartaric acid3.890.999224.66g191.53h279.00de276.15e144.16i327.80b315.30c282.32d143.04i237.85f220.30g369.12a
Malic acid5.211.00012.18e679.62b10.13e69.93d6.10e15.04e303.44c753.45a18.61e721.23ab759.70a9.48e
(+)-ascorbic acid5.860.99823.54e0.00f23.66e23.47e23.59e23.85e57.18d87.60b23.52e92.22a80.07c23.63e
Lactic acid6.781.000486.05bc0.00f374.10d341.34d224.95e453.76c344.55d484.93bc468.53c561.67a369.09d245.45e
Acetic acid7.620.999749.64b0.00h727.40bc698.76d448.57f878.29a20.00gh0.00h712.54cd7.43h0.00h629.89e
Citric acid9.021.0000.00h19.53d0.00h28.01b13.99f0.00h25.52c29.33a0.00h0.00h16.99e0.00h
Succinic acid12.630.997279.17cd0.00g341.86b72.86e269.08d403.56a0.00g20.39f0.00g18.38f22.71f282.31c
Alcohol (mg/L)
Glycerol5.510.9881937.84ef2959.08b2906.19b1281.41gh507.76i2059.93e2523.9d374.29i8255.88a1356.29g2698.46c1148.06h