Comparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations

Li, Huamin; Jiang, Dongqi; Liu, Wenli; Yang, Yanqing; Zhang, Yunshu; Jin, Chengwu; Sun, Shu Yang

doi:10.1016/j.foodres.2019.108801

Cited by 59 publications

(33 citation statements)

References 34 publications

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“…Moreover, highly strain-dependent variability of the same non-Saccharomyces species also leads to the divergences of wine chemical and aroma quality (Binati et al, 2020;Renault et al, 2009;van Breda, Jolly, & van Wyk, 2013), which further increased the troubles of choosing suitable non-Saccharomyces strains with the aim of improving the quality of regional wines. To address this problem, inoculating indigenous or locally selected wine yeasts with excellent oenological characteristics is encouraged, owing to these yeasts having high environment adaptability, and more importantly, indigenous yeasts are considered as key factors for the 'terroir' characteristics of regional wine (Li et al, 2020;Raymond, Eder, Reynoso, Lauret, & Rosa, 2017).…”

Section: Introductionmentioning

confidence: 99%

Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains

et al. 2021

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Section: Introductionmentioning

confidence: 99%

Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains

et al. 2021

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“…Being a separation technology that has only been commercialized in recent years, gas chromatography coupled with ion mobility spectrometry (GC-IMS) has rapidly gathered attention of researchers, especially from the field of food and beverage science. 1 Multiple studies have successfully applied GC-IMS for identifying food adulteration [2][3][4] , optimizing food processing and storage conditions [5][6][7] , assigning food origins [8][9] , differentiating food quality gradings [10][11] , and detecting food spoilage [12][13] . The majority of these findings have been summarized in a review article published in 2020.…”

Section: Introductionmentioning

confidence: 99%

A Validation Study on the Simultaneous Quantification of Multiple Wine Aroma Compounds with Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS)

Zhu

Benkwitz²,

Kilmartin³

2021

Preprint

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<p>A new quantitative method based on static headspace−gas chromatography−ion mobility spectrometry (SHS−GC−IMS) is proposed, which enables the simultaneous quantification of multiple aroma compounds in wine. The method was first evaluated for its stability and the necessity of using internal standards as a quality control measure. The two major hurdles in applying GC-IMS in quantification studies, namely, non-linearity and multiple ion species, were also investigated using the Boltzmann function and generalized additive model (GAM) as potential solutions. Metrics characterizing the model performance, including root mean squared error, bias, limit of detection, limit of quantification, repeatability, reproducibility, and recovery were investigated. Both non-linear fitting methods, Boltzmann function and GAM, were able to return desirable analytical outcomes with an acceptable range of error. A potential pitfall that would cause inaccurate quantification <i>i.e.</i>, competitive ionization, is also discussed. These findings provide an initial validation of a GC-IMS-based quantification method, as well as a starting point for further enhancing the analytical scope of GC-IMS.</p>

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“…. In recent years, HS-GC-IMS has been extensively used to analyze volatile compounds in the food field, such as detecting the authenticity of traditional Chinese medicine [8], adulterated honey [9], properties of raspberry wines [10] and Tricholoma matsutake Singer [11]. IMS technology has the advantages of no pretreatment and high detection sensitivity, and the fingerprint generated by the system can be used to observe the differences between samples more intuitively and conveniently.…”

Section: Introductionmentioning

confidence: 99%

Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS

Ding

Zhao-Ping

et al. 2020

Molecules

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Citrus tea is an emerging tea drink produced from tea and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects and unique flavor. This study aimed to simultaneously combine the characteristic volatile fingerprints with the odor activity values (OAVs) of different citrus teas for the first time by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results showed that the establishment of a citrus tea flavor fingerprint based on HS-GC-IMS data can provide an effective means for the rapid identification and traceability of different citrus varieties. Moreover, 68 volatile compounds (OAV > 1) were identified by HS-SPME-GC-MS, which reflected the contribution of aroma compounds to the characteristic flavor of samples. Amongst them, the contribution of linalool with sweet flower fragrance was the highest. Odorants such as decanal, β-lonone, β-ionone, β-myrcene and D-limonene also contributed significantly to all samples. According to principal component analysis, the samples from different citrus teas were significantly separated. Visualization analysis based on Pearson correlation coefficients suggested that the correlation between key compounds was clarified. A comprehensive evaluation of the aroma of citrus tea will guide citrus tea flavor quality control and mass production.

show abstract

Comparison of fermentation behaviors and properties of raspberry wines by spontaneous and controlled alcoholic fermentations

Cited by 59 publications

References 34 publications

Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains

Distinctive chemical and aromatic composition of red wines produced by Saccharomyces cerevisiae co-fermentation with indigenous and commercial non-Saccharomyces strains

A Validation Study on the Simultaneous Quantification of Multiple Wine Aroma Compounds with Static Headspace-Gas Chromatography-Ion Mobility Spectrometry (SHS-GC-IMS)

Characteristic Volatile Fingerprints and Odor Activity Values in Different Citrus-Tea by HS-GC-IMS and HS-SPME-GC-MS

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