Principal Component Regression Analysis of the Relation Between CIELAB Color and Monomeric Anthocyanins in Young Cabernet Sauvignon Wines 英文参考文献.docVIP

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Principal Component Regression Analysis of the Relation Between CIELAB Color and Monomeric Anthocyanins in Young Cabernet Sauvignon Wines 英文参考文献.doc

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Principal Component Regression Analysis of the Relation Between CIELAB Color and Monomeric Anthocyanins in Young Cabernet Sauvignon Wines 英文参考文献

Molecules 2008, 13, 2859-2870; DOI: 10.3390/moleculeOPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Principal Component Regression Analysis of the Relation Between CIELAB Color and Monomeric Anthocyanins in Young Cabernet Sauvignon Wines Fu-Liang Han ?, Wen-Na Zhang ?, Qiu-Hong Pan, Cheng-Rong Zheng, Hai-Yan Chen and Chang-Qing Duan * No. 17, Qinghua East Road, Haidian District, Center for Viticulture and Enology, College of Food Science Nutritional Engineering, China Agricultural University, Beijing, 100083, P. R. China; E-mails: hfl109@ (F-L. H.), eventzh@ (W-N. Z.), panqiuhong2007@ (Q-H P), (C-R. Z.), hychenok@ (H-Y. C.) ? These authors equally contributed to this work. * Author to whom correspondence should be addressed. E-mail: chqduan@. Received: 14 August 2008; in revised form: 4 November 2008 / Accepted: 11 November 2008 / Published: 17 November 2008 Abstract: Color is one of the key characteristics used to evaluate the sensory quality of red wine, and anthocyanins are the main contributors to color. Monomeric anthocyanins and CIELAB color values were investigated by HPLC-MS and spectrophotometry during fermentation of Cabernet Sauvignon red wine, and principal component regression (PCR), a statistical tool, was used to establish a linkage between the detected anthocyanins and wine coloring. The results showed that 14 monomeric anthocyanins could be identified in wine samples, and all of these anthocyanins were negatively correlated with the L*, b* and H*ab values, but positively correlated with a* and C*ab values. On an equal concentration basis for each detected anthocyanin, cyanidin-3-O-glucoside (Cy3-glu) had the most influence on CIELAB color value, while malvidin 3-O-glucoside (Mv3-glu) had the least. The color values of various monomeric anthocyanins were influenced by their structures, substituents on the B-ring, acyl groups on the glucoside and the molecular steric struct