Characterization of key aroma compounds in melon spirits using the sensomics concept

Zhang, Jiang; Sun, Yuxia; Guan, Xiao; Qin, Weishuai; Zhang, Xiang; Ding, Yan; Yang, Wenhua; Zhou, Jianli; Yu, Xiaobin

doi:10.1016/j.lwt.2022.113341

Cited by 14 publications

(14 citation statements)

References 26 publications

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“…Comprehensive analysis of fresh brandy, Bartlett pear distillate, Cider brandy, banana terra spirit, melon spirit, and litchi spirit reveals that the number of ester compounds in different spirits ranges from 4 to 40 (Capobiango et al., 2015; Vaicikauskyte et al., 2021; Zhang, 2022; Zhao et al., 2021, 2014; Zierer et al., 2016). In addition, esters comprise a significant portion of the aroma‐active compounds, constituting approximately 31.7% of the total compounds in spirits (Zhang et al, 2022). In freshly distilled Calvados (apple brandy), the total ester concentration reaches up to 2000 mg/L (Zhao et al., 2014).…”

Section: Impact Of Traditional Separations On the Aroma Of Fruit Spiritsmentioning

confidence: 99%

“…2-Methylpropanal contributes sweet notes to the spirit (Tian et al, 2022), and 2-heptanone and octan-3-one induce pear and apple aromas in freshly distilled brandy (Tian et al, 2022). Nonanal imparts citrus and green aromas to melon spirits (Zhang, 2022), and benzaldehyde has an almond aroma in cognac (Zhao et al, 2014). Moreover, benzeneacetaldehyde contributes to the floral aroma of spine grape spirits (Xiang et al, 2020).…”

Section: Carbonyl Compoundsmentioning

confidence: 99%

“…Ethyl esters are abundant in brandies and impart fruity and floral aromas (Tesevic et al, 2005). Isoamyl acetate, ethyl octanoate, and ethyl benzoate result in banana, apple, and sweet aromas in melon spirits, respectively (Zhang, 2022). 2-Methylbutyl acetate imparts a sweet and fruity note and is the primary aroma compound of Bartlett pear brandy (Willner et al, 2013).…”

Section: Estersmentioning

confidence: 99%

“…Approximately 18 alcohols have been found in fresh fruit brandy distillate, contributing to the fruit, fusel, grass, and alcohollike odors (Spaho et al, 2013;Zhao et al, 2014) (Table 3). For example, isoamylol, isobutanol, 1-propanol, and 1butanol are the key aroma-active compounds in brandy and melon spirit, contributing to malty, fusel, solvent, and fusel aromas, respectively (Schreier et al, 1978;Tian et al, 2022;Zhang, 2022;Zierer et al, 2016). 2-Phenylethanol contributes to the floral aroma of Spine grape spirits (Xiang et al, 2020).…”

Section: Alcoholsmentioning

confidence: 99%

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Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

Wang,

Cui,

Guo

et al. 2023

Comp Rev Food Sci Food Safe

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Separation process is one of the key processes in the production of fruit spirits, including the traditional distillation method and the new pervaporation membrane method. The separation process significantly determines the constituents and proportions of compounds in the fruit spirit, which has a significant impact on the spirit quality and consumer acceptance. Therefore, it is important and complex to reveal the changing rules of chemical substances and the principles behind them during the separation process of fruit spirits. This review summarized the traditional separation methods commonly used in fruit spirits, covering the types, principles, and corresponding equipment of distillation methods, focused on the enrichment or removal of aroma compounds and harmful factors in fruit spirits by distillation methods, and tried to explain the mechanism behind it. It also proposed a new separation technology for the production of fruit spirits, pervaporation membrane technology, summarized its working principle, operation, working parameters, and application in the production of fruit spirits, and outlined the impact of the separation method on the production of fruit spirits based on existing research, focusing on the separation of flavor compounds, sensory qualities, and hazard factors in fruit spirits, along with a preliminary comparison with distillation. Finally, according to the current researches of the separation methods and the development requirement of the separation process of fruit spirits, the prospect of corresponding research is put forward, in order to propose new ideas and development directions for the research in this field.

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Section: Impact Of Traditional Separations On the Aroma Of Fruit Spiritsmentioning

confidence: 99%

Section: Carbonyl Compoundsmentioning

confidence: 99%

Section: Estersmentioning

confidence: 99%

Section: Alcoholsmentioning

confidence: 99%

See 2 more Smart Citations

Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

Wang,

Cui,

Guo

et al. 2023

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Sensory analysis, performed by a panel consisting of 12 trained assessors, was conducted according to Spaho et al (2021). 15 Ten aroma descriptors, overall quality (OQ), odor intensity (OI), purity (PU), fruity (FR), floral (FL), fatty (FA), greenness/grassy (GR), spicy (SP), soapy (SO), and pungent (PG), were used according to Rodri ́guez Madrera et al 12 and Zhang et al 20 Each descriptor was scored using a 5-point intensity scale (1-very weak, 5-very strong).…”

Section: Sensory Analysismentioning

confidence: 99%

Improving the Flavor Profile of Apple Spirits Using Traditional Cultivars

Spaho

Gaši

Leitner

et al. 2023

ACS Food Sci. Technol.

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The aim of this study was to investigate the potential of traditional apple cultivars from Bosnia and Herzegovina to improve the aroma of the less aromatic international cultivar "Idared" in the production of spirits. Two flavor improvement approaches were used: joint fermentation of traditional and "Idared" apples and the maceration of traditional apples in raw "Idared" spirits, followed by redistillation. Minor aroma volatile compounds in the obtained spirits were measured by gas chromatographymass spectroscopy techniques after enrichment via solid-phase microextraction. Overall, 36 minor volatile compounds were found in spirits. The share of detected compounds varied greatly among samples due to the flavoring approach and used cultivars. Flavor improvement during fermentation proved a more efficient approach. Even 10% share of a traditional apple is enough to improve the positive sensory attributes of the spirits. The obtained results encourage the future use of traditional apple cultivars in the production and flavor improvement of fruit spirits.

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Applied Biotechnological Approaches for Reducing Yield Gap in Melon Grown Under Saline and Drought Stresses: an Overview

Adıgüzel

Nyirahabimana

Shimira

et al. 2022

J Soil Sci Plant Nutr

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Characterization of key aroma compounds in melon spirits using the sensomics concept

Cited by 14 publications

References 26 publications

Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

Separation techniques for manufacturing fruit spirits: From traditional distillation to advanced pervaporation process

Improving the Flavor Profile of Apple Spirits Using Traditional Cultivars

Applied Biotechnological Approaches for Reducing Yield Gap in Melon Grown Under Saline and Drought Stresses: an Overview

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