Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches

Ling, Mengqi; Chai, Ruixue; Xiang, Xiao-Feng; Li, Jin; Zhou, Penghui; Shi, Ying; Duan, Chang‐Qing; Lan, Yi-Bin

doi:10.1016/j.fochx.2023.100598

Cited by 5 publications

(3 citation statements)

References 35 publications

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“…At the end of the training, a set of wine samples was provided to the panel for description and discussion. A total of 14 aroma descriptors (red fruits, black fruits, citrus fruits, drupe, tropical fruits, herbaceous plant, fresh floral scent, nut, marmalade, preserved fruit, spices, cream, herbs, and baked flavor) were identified for QDA analysis [5,8,11,15].…”

Section: Sensory Analysismentioning

confidence: 99%

“…According to GC-O, ethyl-2-methylpropanoate, ethyl-3methylbutanoate, 3-methylbutyl acetate, 2,3-methyl-1-butanol, ethyl hexanoate, ethyl octanoate, 2-phenethyl acetate, methional, 3-methylbutanoic acid, hexanoic acid, octanoic acid, β-damascenone, guaiacol, 2-phenylethanol, trans-whiskylactone, 4-ethylguaiacol, eugenol, 4-ethylphenol, and sotolon were detected as the key aroma compounds. Ling et al [15] characterized the aroma of Dornfelder wines from three production regions of China through aroma reconstitution, omission tests, and descriptive analysis. They claimed that terpenoids could be regarded as key aroma compounds directly contributing to the floral odors of Chinese Dornfelder wines.…”

Section: Introductionmentioning

confidence: 99%

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Typical Aroma of Merlot Dry Red Wine from Eastern Foothill of Helan Mountain in Ningxia, China

et al. 2023

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Aroma is an important aspect of wine quality and consumer appreciation. The volatile organic compounds (VOCs) and olfactory profiles of Merlot dry red wines from the Eastern Foothill of Helan Mountain (EFHM) were analyzed using gas chromatography-mass spectrometry and quantitative descriptive analysis. The results showed that Merlot wines from EFHM were characterized by intense flavors of drupe and tropical fruits compared with the Gansu region. Nineteen VOCs were defined as essential compounds contributing to the aroma characteristics of the Merlot wines through gas chromatography–olfactometry/mass spectrometry and odor activity value analysis. Predominantly, geranyl isovalerate, which contributed to the herbal odors of the Merlot wines, was detected in the grape wine of EFHM for the first time. The addition experiment revealed that geranyl isovalerate influenced the aroma quality of wine by increasing herbal odors and enhancing the olfactory intensities of tropical fruits. These results are helpful for further understanding the aroma of Merlot wines from EFHM and improving the quality of wine aromas.

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Section: Sensory Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Typical Aroma of Merlot Dry Red Wine from Eastern Foothill of Helan Mountain in Ningxia, China

et al. 2023

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“…Notably, GC-O is a hybrid instrumental–human olfactory analysis technique that differs from classical sensory analysis because odorants can have a synergistic effect perceived during sensory analysis that would not be evident by GC-O because the components are separated [ 9 ]. Combining the two sensory approaches with quantitative GC-MS analysis of the volatiles that provide favorable sensory properties [ 15 ] is an effective approach that could also produce significant advances in understanding the aroma profiles of Xinomavro varietal wines.…”

Section: Introductionmentioning

confidence: 99%

Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece

et al. 2023

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Despite Xinomavro (Vitis vinifera L.) being a well-known noble red grape variety of northern Greece, little is known about its ‘‘bouquet’’ typicity. Volatile compounds of Xinomavro wines produced using a common vinification protocol were analyzed by gas chromatography–mass spectrometry and sensory descriptive analysis was carried out with a trained panel. Wines were characterized by the presence of fatty acids, ethyl and acetate esters, and alcohols, with contributions from terpenes and a volatile phenol. The most active aroma compounds were determined to be 3-methylbutyl acetate, β-damascenone, ethyl esters of octanoic and hexanoic acids, and eugenol. Those compounds positively correlated with fruity and spicy odor descriptors, with the wines being mostly characterized by five typical aroma terms: strawberry, berry fruit, spices, tomato, and green bell pepper. Partial least squares regression (PLSR) analysis was used to visualize relationship between the orthonasal sensory attributes and the volatile aroma compounds with calculated OAVs > 1. Key aroma-active volatiles in the wines were identified using GC-MS/olfactometry, providing a list of 40 compounds, among which 13 presented a modified detection frequency > 70%. This study is the first of its kind and provided strong indications regarding the aroma compounds defining the sensory characteristics of Xinomavro wines.

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Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach

Liu

Gao

et al. 2023

Eur Food Res Technol

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Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches

Cited by 5 publications

References 35 publications

Typical Aroma of Merlot Dry Red Wine from Eastern Foothill of Helan Mountain in Ningxia, China

Typical Aroma of Merlot Dry Red Wine from Eastern Foothill of Helan Mountain in Ningxia, China

Chemical and Sensory Characterization of Xinomavro Red Wine Using Grapes from Protected Designations of Northern Greece

Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach

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