A Comparative Study on Volatile Compounds and Sensory Profile of White and Red Wines Elaborated Using Bee Pollen versus Commercial Activators

White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commercial wines is also important for understanding consumer perception. Volatile compounds are major contributors to wine aroma. Nonvolatile compounds affect the flavor of wine, through acidity, sweetness, bitterness, and astringency. The volatile aroma profiles of 12 commercial white wines were analyzed using headspace solid-phase microextraction (HS-SPME), with gas chromatography–mass spectrometry (GC–MS). High-performance liquid chromatography (HPLC) and a Y15 automatic analyzer were used to identify and quantify 10 polyphenols and 12 other target nonvolatile compounds. Sensory evaluation of sample wines was conducted by wine consumers. White wines were distinguished based on volatile and nonvolatile compositions. A total of 33 volatile compounds and 23 nonvolatile compounds were analyzed. Seven volatile compounds were correlated with consumer acceptability. Sugars are positively correlated with consumer preference, while nonvolatile substances such as acetic acid and catechins are negatively correlated with consumer preference. These results might further our understanding of the relationship between the chemical composition and consumer preferences in commercial wines.

Section: Introductionmentioning

confidence: 99%

Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability

Han

Jun

Choi

et al. 2022

“…The formation of 2-ethyl-3,5-dimethylpyrazine in dairy products is attributed to the Maillard reaction [ 30 ]. The augmentation in the production of nitrogen-containing compounds arising from the catabolic metabolism of proteins and free amino acids in nutritional powders indicates that nutritional powder products are not suitable for storage in high-temperature conditions, which puts forward requirements for storage of commercially available products [ 31 ].…”

Section: Resultsmentioning

confidence: 99%

Comparative Analysis of Characteristic Volatile Compounds in Five Types of Infant Nutrition Powders by HS-GC-IMS and GC-MS

Yang,

Li,

Guo

2024

This study employed the headspace-gas chromatography-ion migration spectrum (HS-GC-IMS) in conjunction with the gas chromatography-mass spectrometer (GC-MS) technique for the assessment of the flavor quality of complementary food powder intended for infants and young children. A total of 62 volatile compounds were identified, including aldehydes, esters, alcohols, ketones, pyrazines, and furans, among which aldehydes were the most abundant compounds. Based on the principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) models, infant nutritional powder (YYB) from different manufacturers could be clearly distinguished. Among them, 2-hydroxybenzaldehyde, 1, 2-dimethoxyethane, 2-isobutyl-3-methoxypyrazine, and methyl butyrate were the four most critical differential volatiles. In addition, these differences were also manifested in changes in fatty acids. The reason for this phenomenon can be attributed to the difference in the proportion of raw materials used in nutrition powder, micronutrient content, and the packaging process. In conclusion, this study provides comprehensive information on the flavor quality of YYB, which can be used as a basis for quality control of YYB.

“…Esters are compounds that are formed during the alcoholic fermentation of wines and play a fundamental role in wine aroma. They are of particular interest because they contribute to the series of fruity aromas [ 57 ]. The synthesis of these compounds, similar to volatile acids, is conditioned by the presence of fatty acids in the medium, which, together with alcohol, are the substrate for esterification reactions [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

Volatile Composition and Sensory Characterization of Dry White Wines Made with Overripe Grapes by Means of Two Different Techniques

Sancho-Galán

Palacios

Jiménez-Cantizano

2022

Self Cite

Grape over-ripening is a technique that has historically been used for the production of white wines in southern Spain. However, this technique is still widely used for the production of sweet wines. In this study and after recently proving the feasibility of making dry white wines from overripe grapes with and without the presence of grape skin in a warm climate zone, the sensory characterisation and analysis of the major and minor volatile compounds in dry white wines made from overripe grapes are presented for the first time. Two over-ripening techniques (sun-drying and climatic chamber drying) were studied for two different periods of time (48 and 96 h), as has the presence of grape skins during alcoholic fermentation. Grape over-ripening implies modifications in the composition of both the major and minor volatile compounds in wines. In terms of sensory analysis, wines with a similar profile were obtained year-on-year. The results of the preference test show that the wines made from grapes that had been over-ripened in the sun for 96 h were preferred by the tasting panel for both vintages. Thus, grape over-ripening under the sun could be considered as a resilience and adaptation technique for increased temperature conditions during the ripening season caused by the effects of climate change.