Skip to main content
SpringerLink
Log in

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

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  1. Sun SY, Che CY, Sun TF, Lv ZZ, He SX, Gu NH, Shen WJ, Chi DC, Gao Y. Evaluation of sequential inoculation of Saccharomyces cerevisiae and Oenococcus oeni strains on the chemical and aromatic profiles of cherry wines. Food Chem. 138: 2233–2241 (2013)

    Article  CAS  Google Scholar 

  2. Zhu JC, Chen F, Wang L, Niu YW, Shu C, Chen HX, Xiao ZB. Comparison of aroma-active compounds and sensory characteristics of Durian (Durio zibethinus L.) w ines us ing strains of Saccharomyces cerevisiae with odor activity values and partial least-squares regression. J. Agr. Food Chem. 63: 1939–1947 (2015)

    Article  CAS  Google Scholar 

  3. Wang Y, Lin J. Gas chromatography-olfactometry and gas chromatographytandem mass spectrometry analysis of fresh cantaloupe (Cucumis melo L. var. cantalupensis Naudin) aroma. Flavour Frag. J. 29: 87–94 (2014)

    Article  Google Scholar 

  4. Xiao ZB, Liu SJ, Gu YB, Xu N, Shang Y, Zhu JC. Discrimination of cherry wines based on their sensory properties and aromatic fingerprinting using HS-SPMEGC-MS and multivariate analysis. J. Food Sci. 79: C284–C294 (2014)

    Article  CAS  Google Scholar 

  5. Juan FS, Cacho J, Ferreira V, Escudero A. Aroma chemical composition of red wines from different price categories and its relationship to quality. J. Agr. Food Chem. 60: 5045–5056 (2012)

    Article  CAS  Google Scholar 

  6. Gao W, Fan W, Xu Y. Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies. J. Agr. Food Chem. 62: 5796–5804 (2014)

    Article  CAS  Google Scholar 

  7. Sun SY, Jiang WG, Zhao YP. Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines. Food Chem. 127: 547–555 (2011)

    Article  CAS  Google Scholar 

  8. Chen S, Xu Y, Qian MC. Aroma characterization of Chinese rice wine by gas chromatography–olfactometry, chemical quantitative analysis, and aroma reconstitution. J. Agr. Food Chem. 61: 11295–11302 (2013)

    Article  CAS  Google Scholar 

  9. Langos D, Granvogl M, Schieberle P. Characterization of the key aroma compounds in two bavarian wheat beers by means of the sensomics approach. J. Agr. Food Chem. 61: 11303–11311 (2013)

    Article  CAS  Google Scholar 

  10. Niu YW, Zhang XM, Xiao ZB, Song SQ, Eric K, Jia C, Yu H, Zhu JC. Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes. J. Chromatogr. B 879: 2287–2293 (2011)

    Article  CAS  Google Scholar 

  11. Sun SY, Jiang WG, Zhao YP. Characterization of the aroma-active compounds in five sweet cherry cultivars grown in Yantai (China). Flavour Frag. J. 25: 206–213 (2010)

    Article  CAS  Google Scholar 

  12. Sun SY, Jiang WG, Zhao YP. Comparison of aromatic and phenolic compounds in cherry wines with different cherry cultivars by HS-SPME-GC-MS and HPLC. Int. J. Food Sci. Tech. 47: 100–106 (2012)

    Article  CAS  Google Scholar 

  13. Xiao ZB, Zhou X, Niu YW, Yu D, Zhu J, Zhu GY. Optimization and application of headspace-solid-phase micro-extraction coupled with gas chromatographymass spectrometry for the determination of volatile compounds in cherry wines. J. Chromatogr. B 978-979: 122–130 (2015)

    Article  CAS  Google Scholar 

  14. Kim MK, Drake SL, Drake MA. Evaluation of key flavor compounds in reducedand full-fat cheddar cheeses using sensory studies on model systems. J. Sens. Stud. 26: 278–290 (2011)

    Article  Google Scholar 

  15. Carunchia Whetstine ME, Cadwallader KR, Drake M. Characterization of aroma compounds responsible for the rosy/floral flavor in cheddar cheese. J. Agr. Food Chem. 53: 3126–3132 (2005)

    Article  CAS  Google Scholar 

  16. Leksrisompong P, Barbano DM, Foegeding AE, Gerard P, Drake M. The Roles of fat and Ph on the detection thresholds and partition coefficients of three compounds: Diacetyl, d-Decalactone and Furaneol. J. Sens. Stud. 25: 347–370 (2010)

    Article  Google Scholar 

  17. Czerny M, Christlbauer M, Fischer. A, Granvogl M, Hammer M, Hartl C, Hernandez NM, Schieberle P. Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions. Eur. Food Res. Technol. 228: 265–273 (2008)

    Article  CAS  Google Scholar 

  18. Feng Y, Su G, Zhao H, Cai Y, Cui C, Sun-Waterhouse D, Zhao M. Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. Food Chem. 167: 220–228 (2015)

    Article  CAS  Google Scholar 

  19. Molina AM, Guadalupe V, Varela C, Swiegers JH, Pretorius IS, Agosin E Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains. Food Chem. 117: 189–195 (2009)

  20. Hausch BJ, Lorjaroenphon Y, Cadwallader KR. Flavor chemistry of lemon-lime carbonated beverages. J. Agr. Food Chem. 63: 112–119 (2015)

    Article  CAS  Google Scholar 

  21. Xiao ZB, Yu D, Niu YW, Chen F, Song S, Zhu JC, Zhu GY. Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose. J. Chromatogr. B 945-946: 92–100 (2014)

    Article  CAS  Google Scholar 

  22. Shi X, Zhang X, Song S, Tan C, Jia C, Xia S. Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression. J. Chromatogr. B 913-914: 69–76 (2013)

    Article  CAS  Google Scholar 

  23. Satora P, Tuszynski T. Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies. Food Microbiol. 27: 418–424 (2010)

    Article  CAS  Google Scholar 

  24. Welke JE, Zanus M, Lazzarotto M, Alcaraz ZC. Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine. Food Res. Int. 59: 85–99 (2014)

    Article  CAS  Google Scholar 

  25. Czyzowska A, Pogorzelski E. Changes to polyphenols in the process of production of must and wines from blackcurrants and cherries. Part I. Total polyphenols and phenolic acids. Eur. Food Res. Technol. 214: 148–154 (2002)

    Article  CAS  Google Scholar 

  26. Escudero A, Campo E, Farina L, Ferreira V. Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines. J. Agr. Food Chem. 55: 4501–4510 (2007)

    CAS  Google Scholar 

  27. Escudero A, Meluas MA, Rtia N, Cacho JF, Ferreira V. Characterization of the aroma of a wine from Maccabeo. Key role played by compounds with low odor activity values. J. Agr. Food Chem. 52: 3516–3524 (2004)

    CAS  Google Scholar 

  28. Margaritaaznar RLP, Cacho JF, Ferreira V. Identification and quantification of impact odorants of aged red wines from Rioja. GC-olfactometry, quantitative GC-MS, and odor evaluation of HPLC fractions. J. Agr. Food Chem. 49: 2924–2929 (2001)

    Google Scholar 

  29. Margaritaaznar RLP, Cacho JF, Ferreira V. Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models. J. Agr. Food Chem. 51: 2700–2707 (2003)

    Google Scholar 

  30. Gómez-Míguez MJ, Cacho JF, Ferreira V, Vicario IM, Heredia FJ. Volatile components of Zalema white wines. Food Chem. 100: 1464–1473 (2007)

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201418, China

    Qing Xiao

  2. School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, China

    Xuan Zhou, Zuobing Xiao & Yunwei Niu

Authors
  1. Qing Xiao
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Xuan Zhou
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Zuobing Xiao
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Yunwei Niu
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yunwei Niu.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Xiao, Q., Zhou, X., Xiao, Z. et al. 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. Food Sci Biotechnol 26, 331–338 (2017). https://doi.org/10.1007/s10068-017-0045-y

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-017-0045-y

Keywords

Search

Navigation