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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(2): 331-338
Characterization of the differences in the aroma of cherry wines from different price segments using gas chromatography–mass spectrometry, odor activity values, sensory analysis, and aroma reconstitution
Qing Xiao, Xuan Zhou1, Zuobing Xiao1, and Yunwei Niu1,*
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201418, China 1School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
ABSTRACT
The aroma composition, aroma-active compounds, and sensory attributions of cherry wines from three different price segments were investigated. A total of 48 aroma compounds were identified and quantified using headspace solid-phase microextraction (HS-SPME)/gas chromatography–mass spectrometry (GC–MS), among which 23 aroma compounds were further screened out as important odorants based on their odor activity values (OAVs); then, the previously mentioned 23 volatiles were correlated to sensory attributes using partial least-squares regression (PLSR). The result indicates that the differently priced wines were associated with different compounds and aroma attributions. Finally, aroma reconstitution was performed by mixing odor-active aroma compounds (OAVs>1) on the basis of their measured concentrations in the original sample. The result indicated that the aroma profile of the reconstituted sample was similar to that of the original sample.
KEYWORD
cherry wine, different quality, odor activity value, partial least-squares regression, aroma reconstitution
Food Science and Biotechnology 2017 ; 26(2): 331-338
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