Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis

Abstract

Sea buckthorn wine (SW) and distilled liquor (DL) are fruit wines with beneficial health effects. However, their unpleasant flavour limits their development and widespread acceptance. Therefore, it is necessary to analyse their flavour composition and changes. In this study, differential metabolites of sea buckthorn DL during processing were analysed, and the relationships between E–nose sensor values and key volatile organic compounds (VOCs) were established. The results show that 133 VOCs were identified, with 22 aroma–contributing components. Fermentation significantly increased the content of VOCs, especially esters. A total of seven and 51 VOCs were significantly upregulated after fermentation and distillation, respectively. Meanwhile, seven sensors were positively correlated with the increased level of alcohols and esters, and reflected the increasing trends of 10 key VOCs.

Comparative key aroma compounds and sensory correlations of aromatic coconut water varieties: Insights from GC × GC-O-TOF-MS, E-nose, and sensory analysis

“…Therefore, the integrated analysis of E-nose and GC–MS data is crucial for comprehensively analyzing aroma characteristics and volatile compounds. By analyzing the distinct metabolites of sea buckthorn wine and distilled liquor, the correlation between key volatile components and E-nose sensors was established ( Xia et al, 2022 ). The results indicated that a positive correlation between seven sensors and alcohols and three sensors exhibited a positive correlation with acids, which demonstrated that the E-nose can differentiate sea buckthorn wine and distilled liquor based on their volatile components and detect trends in major aroma compounds rapidly.…”