Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by<i>Saccharomyces cerevisiae</i>with GC-olfactometry and principal component analysis

Xiao, Zuo Bing; Liu, Jun Hua; Chen, Feng; Wang, Ling Ying; Niu, Yun Wei; Feng, Tao; Zhu, Jian Cai

doi:10.1080/14786419.2014.981185

Cited by 10 publications

(7 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…During ripening, fruits undergo an esterification reaction, consuming a large amount of acid. When the jujube fruits are ripe, the amount of acids becomes low [49]. However, long-term storage resulted in the oxidation and decomposition of fatty acids.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

et al. 2019

View full text Add to dashboard Cite

Volatile components in jujube fruits from Zizyphus jujuba Mill. cv. Dongzao (DZ) and Zizyphus jujuba Mill. cv. Jinsixiaozao (JS) were analyzed under different cold storage periods via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results identified 53 peaks that corresponded to 47 compounds and were mostly alcohols, aldehydes, esters, and ketones. Differences in the volatile components of jujube fruits were revealed in topographic plots and fingerprints. For DZ, 3-pentanone was the characteristic component of fresh fruits. After storage for 15 days, dipropyl disulfide became the most special substance. Moreover, when stored for 30 and 45 days, the fruits had some same volatile components, like 2-pentyl furan and diallyl sulfide. However, for DZ stored for 60 days, esters were the prominent constituent of the volatile components, simultaneously, some new alcohols appeared. For JS, 2-ethyl furan was the representative of fresh fruits, and 2-butoxyethanol content was the most abundant after 15 and 30 days of storage. Different from that in DZ, the content of ester in JS increased after storage for 45 days. Substances such as amyl acetate dimer, methyl salicylate, and linalool greatly contributed to the jujube flavor during the late storage period. Principal component analysis (PCA) showed that fresh samples and refrigerated fruits were effectively distinguished. Heat map clustering analysis displayed the similarity of volatile components in different samples and was in accordance with PCA results. Hence, the volatile components of jujube fruits can be readily identified via HS-GC-IMS, and jujube fruits can be classified at different periods based on the difference of volatile components.

show abstract

Section: Resultsmentioning

confidence: 99%

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

et al. 2019

View full text Add to dashboard Cite

show abstract

“…However, it is worth to point out that the volatile organic acids are often not positively correlated with the desirable quality of jujubes because these compounds are typically perceived as offensive and confer a negative sensory contribution to the aroma profile of jujubes, particularly when the amounts of those compounds were too high. [18] The Y1 and Y4 samples were detected to have the highest values of "fruity" attribute, while the Y2 and Y3 samples showed lower corresponding sensorial scores. Generally, the "fruity" attribute is closely related to the volatile esters, such as ethyl hexanoate and ethyl octanoate, which were detected and listed in Table 1.…”

Section: Sensory Analysis Of Four Jujubesmentioning

confidence: 99%

Characterization of aroma-impact compounds in dry jujubes (Ziziphus jujube Mill.) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS)

Wang

Zhu

Wang

et al. 2018

International Journal of Food Properties

Self Cite

View full text Add to dashboard Cite

Aroma-impact compounds of dry jujubes obtained from Z. jujuba Mill. cv. "tangzao" (Y1), Z. jujuba Mill. cv. "muzao" (Y2), Z. jujuba Mill. cv. "lizao" (Y3), and Z. jujuba Mill. cv. "qingrunhongzao" (Y4) were analyzed by gas chromatography-olfactometry (GC-O). The result revealed 35, 29, 34, and 33 aromaimpact volatiles in the Y1, Y2, Y3, and Y4 samples, respectively. The compounds bearing the highest FD factor in each sample were (E)-2-hexenal, (E)-2-heptenal (FD = 256) for Y1, 2,3-butanedione, (E)-2-hexenal, 2,5-dimethylpyrazine, (E)-2-heptenal and β-damascenone (FD = 64) for Y2, 2,3-butanedione and β-damascenone (FD = 256) for Y3, and 2,5-dimethylpyrazine (FD = 256) for Y4. ARTICLE HISTORY

show abstract

“…Also, the relationship between esters and sensory perception of wine has been sufficiently studied. [17][18][19][20][21][22][23][24] Ethyl octanoate was found to increase red cherry aroma, the combination of ethyl octanoate and ethyl decanoate enhanced black cherry aroma of New Zealand Pinot Noir wines. [18] Moreover, other esters, such as ethyl hexanoate, ethyl acetate, ethyl 3-methylbutanoate, were also commonly detected in wine as previous studies reported.…”

Section: Introductionmentioning

confidence: 97%

“…[18] Moreover, other esters, such as ethyl hexanoate, ethyl acetate, ethyl 3-methylbutanoate, were also commonly detected in wine as previous studies reported. [19][20][21] In general, volatile esters are widely recognized as a kind of odor-active compounds of brewed alcoholic beverages, thus it is valuable to study volatile ester in order to evaluate its contribution to the aroma profile of brewed alcoholic beverages.…”

Section: Introductionmentioning

confidence: 99%

Qualitative and quantitative research of propyl lactate in brewed alcoholic beverages

Sun

Yin

Zhao

et al. 2018

International Journal of Food Properties

View full text Add to dashboard Cite

Recently, propyl lactate has been firstly detected in Chinese Baijiu (Chinese liquor) as one of the odor-active components. In this study, the contents of propyl lactate in other different brewed alcoholic beverages were investigated, including wine, soju, sake, vodka, rum, tequila, whisky and beer, and analyzed by solid-phase microextraction and liquid-liquid extraction coupled with gas chromatography-mass spectrometry, determined by internal standard method followed by GC-MS with selective ion monitoring. The analyses indicated that propyl lactate was present in beer and tequila samples, while not detected in other brewed alcoholic beverages. The results showed that among the 40 beer samples from 11 different countries, 36 of them contained propyl lactate at concentrations in the range of 0.23-51.71 µg L −1. In addition, all of six tequila samples contained propyl lactate at concentrations in the range of 0.77-12.14 mg L −1 , and the odor activity values (OAVs) of propyl lactate were greater than 1 in all of the tequila samples. These findings indicated that propyl lactate was widely distributed in beer and tequila; it was also an odor-active component of tequila according to OAVs.

show abstract

Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared bySaccharomyces cerevisiaewith GC-olfactometry and principal component analysis

Cited by 10 publications

References 18 publications

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

Characterization of Volatile Component Changes in Jujube Fruits during Cold Storage by Using Headspace-Gas Chromatography-Ion Mobility Spectrometry

Characterization of aroma-impact compounds in dry jujubes (Ziziphus jujube Mill.) by aroma extract dilution analysis (AEDA) and gas chromatography-mass spectrometer (GC-MS)

Qualitative and quantitative research of propyl lactate in brewed alcoholic beverages

Contact Info

Product

Resources

About