Jump to Main Content
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
- Xiao, Qing, Zhou, Xuan, Xiao, Zuobing, Niu, Yunwei
- Food science and biotechnology 2017 v.26 no.2 pp. 331-338
- cherries, gas chromatography-mass spectrometry, headspace analysis, least squares, mixing, odor compounds, odors, prices, sensory evaluation, solid phase microextraction, wines
- 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.