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During this study, the physicochemical properties, color, and volatile aroma compounds of the original wines produced from the grape varieties ‘Hassan’, ‘Zuoshaner’, ‘Beibinghong’, ‘Zuoyouhong’, ‘Beta’, ‘Shuanghong’, ‘Zijingganlu’, ‘Cabernet Sauvignon’, and ‘Syrah’ were determined and sensory evaluation was performed. Results indicated that ‘Hassan...
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Context 1
... the correlation analysis of Figure 10 The Pearson correlation coefficients for the green boxes are significantly negatively correlated. 2-methylpropanal was significantly negatively correlated with Ethyl Acetate, Ethyl hexanoate-m was significantly negatively correlated with Acetaldehyde and Isoamyl acetate M, and 2-methylbutanal was significantly negatively correlated with Isoamyl acetate D. Isoamyl acetate-M was significantly negatively correlated with Ethyl acetate, Ethyl 3-methylbutanoate-M was significantly negatively correlated with Ethyl acetate. ...
Context 2
... general, variables with VIP values > 1 are considered metabolites that cause differences between groups. Most studies use the content of volatile compounds as an evaluation indicator for OPLS-DA analysis, but some volatile compounds, although high in content, also have high threshold values that are not easily perceived by the human sense of smell, so in this experiment, the OAV values of compounds with OAV values > 1 in the composition of wine samples from different varieties were used as Y variables for OPLS-DA analysis (Figure 11), which can more accurately screen out differential volatile compounds. Wine aroma quality depends on the combined effect of several aroma compounds, and compounds with VIP values > 1 were screened. ...
Context 3
... sensory evaluation of the quality of the nine wine samples was carried out using six descriptors: 'Floral', ' Fruity', 'Plant and Herb', 'Fermented', 'Tarry', and 'Candy'. Statistical analysis showed that the samples differed in each descriptor ( Figure 12). These significant differences suggest that the flavor intensity of each sample was significantly different. ...
Citations
... Isoamyl acetate is a key flavor component in yeast-fermented alcoholic beverages [16]. The high concentration of isoamyl acetate in PKW resulted in a more pronounced banana flavor than in UKW [29]. Ethyl 2-hydroxy-4-methyl valerate indirectly effects fruit wine aromas by enhancing the fruity character of blackberry and fresh fruit aromas through synergistic interactions with other substances [30]. ...
Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various beneficial compounds, like phenols and flavonoids. Since the peel is edible and rich in these compounds, incorporating it into the fermentation process of KW presents a potential solution to minimize by-product waste. This study compared the aroma and taste profiles of KW from peeled (PKW) and unpeeled (UKW) kiwifruits by combining intelligent sensory technology, GC-MS, and 1H-NMR. Focusing on aroma profiles, 75 volatile organic compounds (VOCs) were identified in KW fermented with peel, and 73 VOCs in KW without peel, with 62 VOCs common to both. Among these compounds, rose oxide, D-citronellol, and bornylene were more abundant in UKW, while hexyl acetate, isoamyl acetate, and 2,4,5-trichlorobenzene were significantly higher in PKW. For taste profiles, E-tongue analysis revealed differences in the taste profiles of KW from the two sources. A total of 74 molecules were characterized using 1H-NMR. UKW exhibited significantly higher levels of tartrate, galactarate, N-acetylserotonin, 4-hydroxy-3-methoxymandelate, fumarate, and N-acetylglycine, along with a significantly lower level of oxypurinol compared to PKW. This study seeks to develop the theoretical understanding of the fermentation of kiwifruit with peel in sight of the utilization of the whole fruit for KW production, to increase the economic value of kiwifruit production.
... 44 The method based on OPLS-DA combined with VIP value has been widely used in the manufacturing process and product identification of wine and other foods. 42,45,46 The results showed that there were 11 components with VIP > 1 in the pre-fermentation stage of DSHJ and HJ, namely ethyl acetate, hexanoic acid, acetic acid, 2-nonanone, ethyl formate, 2-butanol, isoamyl butyrate, ethyl hexanoate, methyl octanoate, isoamyl acetate and phenylacetate, among which 2-nonanone was higher in DSHJ than in HJ. In the postfermentation stage, there were 12 components with VIP > 1, which were ethyl acetate, acetic acid, 2-nonanone, ethyl formate, bornyl acetate, benzyl alcohol, propionaldehyde, caproic acid, compound 3, 2-butanol, compound 2 and ethyl isobutyrate. ...
BACKGROUND
Biogenic amines (BA) are hazardous components in Huangjiu (HJ). To ensure the quality of Dangshen Huangjiu (DSHJ), an orthogonal experiment L9 (3³) was proposed to optimize the process by the main brewing factors (pre‐fermentation temperature, pre‐ and post‐fermentation time) that may affect BA and functional factors in DSHJ. DSHJ was produced with low BA content and high functional factors. Gas chromatography–ion mobility spectrometry combined with a multivariate statistical method (GC‐IMS‐MSM) was used to analyze the volatile components in the brewing process of DSHJ.
RESULTS
The optimum brewing process parameters of DSHJ were as follows: pre‐fermentation temperature, 28 °C; pre‐fermentation time, 9 days; post‐fermentation time, 18 days. The average content of BA in DSHJ was 33.12 mg L⁻¹, and the sensory score, total phenol content and DPPH free radical scavenging rate of DSHJ were significantly higher than those of HJ. A total of 14 esters, 7 acids, 7 alcohols, 1 ketone, 5 aldehydes and 1 pyrazine in DSHJ and HJ were identified by GC‐IMS. There were no significant differences (P > 0.05) in DSHJ and HJ in the soaking rice and saccharification stage. 11 components, such as ethyl acetate, and 12 components, such as acetic acid, were the different components of HJ and DSHJ in pre‐fermentation and post‐fermentation stages, respectively. In the post‐fermentation stage, the contents of 8 components in DSHJ such as ethyl acetate were higher than in HJ.
CONCLUSION
The preparation process parameters of DSHJ optimized by orthogonal experiments can ensure that DSHJ has the advantages of low BA content, high total phenol content and good antioxidant activity. Sensory score and GC‐IMS‐MSM analysis found that DSHJ prepared using the optimal process had the characteristics of good taste and rich aroma. © 2024 Society of Chemical Industry.
... Generally, the components with OAV greater than one directly impacts the overall flavor and are the main components providing the flavor [50][51][52]. Based on the qualitative and quantitative results of GC-IMS, the threshold values of corresponding aroma compounds in water were found in the literature, and their OAV values were calculated. ...
... The concentration of the aroma compounds was also somewhat different between the different treatments. Generally, the components with OAV greater than one directly impacts the overall flavor and are the main components providing the flavor [50][51][52]. Based on the qualitative and quantitative results of GC-IMS, the threshold values of corresponding aroma compounds in water were found in the literature, and their OAV values were calculated. ...
SO2 plays an important role in wine fermentation, and its effects on wine aroma are complex and diverse. In order to investigate the effects of different SO2 additions on the fermentation process, quality, and flavor of ‘Beibinghong’ ice wine, we fermented ‘Beibinghong’ picked in 2019. We examined the fermentation rate, basic physicochemical properties, and volatile aroma compound concentrations of ‘Beibinghong’ ice wine under different SO2 additions and constructed a fingerprint of volatile compounds in ice wine. The results showed that 44 typical volatile compounds in ‘Beibinghong’ ice wine were identified and quantified. The OAV and VIP values were calculated using the threshold values of each volatile compound, and t the effect of SO2 on the volatile compounds of ‘Beibinghong’ ice wine might be related to five aroma compounds: ethyl butyrate, ethyl propionate, ethyl 3-methyl butyrate-M, ethyl 3-methyl butyrate-D, and 3-methyl butyraldehyde. Tasting of ‘Beibinghong’ ice wine at different SO2 additions revealed that the overall flavor of ‘Beibinghong’ ice wine was the highest at an SO2 addition level of 30 mg/L. An SO2 addition level of 30 mg/L was the optimal addition level. The results of this study are of great significance for understanding the effect of SO2 on the fermentation of ‘Beibinghong’ ice wine.
... Aroma is one of the most important indicators to evaluate the flavor of fruit wines [26]. Conventional analytical methods for volatile compounds in fruit wines include gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), and gas chromatography-ion mobility spectrometry (GC-IMS) [27]. ...
... Moreover, the samples do not need complex concentration and enrichment, which helps to maintain the stability of flavor substances. GC-IMS can be widely used in the differentiation of different volatile components and isomers, trace component analysis, and on-site rapid detection [18,26,[28][29][30]. ...
... The sensory evaluation of A. arguta wine followed the previous report [26,50], with slight modifications. The evaluation group consisted of 10 trained tasters (5 men and 5 women, aged 23-53, with an average age of 32 years). ...
This study used Actinidia arguta ‘Kuilv’ as raw material to produce wine by two different methods: whole pulp and clear juice fermentation. The basic physicochemical properties, nutrients, antioxidant capacity, volatile flavor compounds, and sensory evaluation of Actinidia arguta wine were detected. The results indicated that clear juice fermentation increased the ethanol content and color quality, and decreased the residual sugar content. Whole pulp fermentation reduced the total acid content and the total amount of organic acid and increased the pH value, antioxidant active ingredients, antioxidant activity, and the volatile flavor substances of the wine. High-performance liquid chromatography (HPLC) analysis showed that citric acid and quinic acid were the main organic acids in the wine. Headspace gas chromatography–ion mobility spectrometry (HS-GC–IMS) analysis detected 55 volatile flavor compounds in the wine, including 26 esters, 13 alcohols, 10 aldehydes, 3 ketones, 1 acid, 1 terpene, and 1 pyrazine. Fourteen key volatile flavor substances were identified based on P-value < 0.05 and VIP value > 1: 2-pentanone, isoamyl alcohol, propionaldehyde, ethyl isobutyrate, 4-methyl-1-pentanol, butanal, butyl acetate, 2-heptanone, ethyl isovalerate, acetal M, 3-methyl-3-buten-1-ol M, ethyl butyrate, 1-penten-3-ol, octanal.
... On the other hand, GC-IMS is an analytical technique that combines the separation capacity of gas chromatography (GC) with the sensitivity and speed of ion mobility spectrometry (IMS) by utilizing the differential migration rate of gas-phase ions in an electric field [13]. It offers high accuracy in analyzing chemical substances and has found widespread application in the analysis of fermented foods, including wine [14], Suancai [15], and soybean [16]. For a comprehensive understanding of the sensory characteristics of a type of food, coupling GC-IMS with an electronic nose is ideal. ...
Salt is a key ingredient that can both enhance the taste and extend the shelf life of fermented vegetables. However, it is important to note that excessive salt levels can have adverse effects on consumer health. This study aimed to investigate the impact of various salt additions (2%, 4%, 6%, 8%, and 10% wt/wt) on the flavor profile of fermented ciba pepper, a traditional Chinese fermented chili sauce, using gas chromatography–ion mobility spectrometry (GC-IMS) in combination with an electronic nose (E-nose). Fermented ciba pepper samples were prepared with different salt additions: 2% (LJA), 4% (LJB), 6% (LJC), 8% (LJD), and 10% (LJE) (wt/wt). The physicochemical and sensory properties of the fermented ciba pepper samples were evaluated. Sensory evaluation indicated that LJC and LJD received higher scores compared to the other groups. The total acid and amino acid nitrogen contents displayed contrasting trends with the salt additions (p < 0.05). The E-nose analysis successfully differentiated the flavor profiles of the ciba pepper samples fermented with varying salt additions. Additionally, the GC-IMS analysis identified a total of 72 volatile compounds, including 14 alcohols, 21 esters, nine aldehydes, four acids, eight ketones, three terpenes, and eight other substances. Notably, the ciba pepper samples with lower salt additions exhibited higher levels of alcohols, aldehydes, and esters. In conclusion, the addition of salt during the fermentation process significantly influenced the formation of flavor compounds in ciba pepper. This study provides valuable insights into ciba pepper fermentation with different salt additions and offers prospects for the development of low-salt fermented ciba pepper products.
... Moreover, this method enables the identification of markers of samples investigated [71,72]. We used the content of OAVs to investigate the overall influence of wine ageing technique and flavour, as previously described in the literature by Cao et al. 2022 [73] and Jin et al. 2021 [74]. The human perception of the OAV smell corresponds to values >1, resulting in 22 compounds that were used for the OPLS-DA model. ...
Traditionally and alternatively aged wines' odour activity values (OAVs) are investigated to differentiate and highlight the differences between the selected methods. An analysis of the volatile aroma compounds of wines derived from ageing in barrels, oak chips, and staves was performed using stir bar sorptive extraction chromatography-mass spectroscopy (SBSE-GC-MS). The results showed that alcohols, esters, and oak compounds were the main contributors to aroma, and their OAVs were higher in the stave samples after 3 months than in the samples from the other two systems of ageing. Furthermore, wines aged with staves have stronger fruity, spiced, and woody aromas, while samples aged in barrels present more chemistry-driven, floral, caramelly, and creamy aromas. The staves-medium plus toast (SMPT at 3 months > 225) and chips-medium plus toast (CMPT at 3 months > 170) showed the highest levels of aromatic series, suggesting that alternative systems provided more powerful aromas than traditional systems, such as barrels-medium plus toast (BMPT at 3 months > 150). A principal component analysis (PCA), orthogonal partial least squares (OPLS) analysis, and cluster analysis allowed for a clear differentiation to be made between red wines according to ageing systems and ageing times. The odour activity values fingerprint in winemaking is a feasible approach to characterise and distinguish wines. Moreover, OAVs provide important information on the effects of production methods on wine quality and aroma profile.
... Value. Te favor contribution of each volatile favor substance was evaluated by using odor activity value (OAV) [29] (C is the concentration of the volatile favor substance to be measured (μg/g); T is the threshold value of the substance in air [30] (μg/g)). Te following formula is used: ...
In order to study the effect of different drying methods on the quality of ginger (Zingiber officinale Roscoe) in Guizhou Province, the study comparatively analyzed the edible quality, functional components, and volatile flavor compounds of dried ginger. The results revealed that vacuum freeze-drying (VFD) was superior to vacuum microwave drying (WAD), hot air drying (HAD), and natural drying (ND) in terms of retaining ginger color change, rehydration rate, flavonoids, and ginger spicy element. The polyphenol retention in VFD ginger was second only to that in WAD ginger. A total of 86 volatile flavor compounds were detected in fresh ginger and all four drying samples. Ester and aldehyde compounds were identified as the main flavor components in dried ginger, with variations observed among the different drying methods. Principal component analysis (PCA) and the nearest neighbor algorithm successfully distinguished the ginger samples treated with different drying methods. The aroma activity value (OAV) was calculated based on the threshold, and 12 volatile flavor compounds with OAV ≥1 were identified as the key aroma components of ginger. The aroma profiles of ginger were generally similar across the four different drying methods, among which WAD ginger exhibited distinct flavor characteristics associated with drying. This study employed physicochemical properties, active components, and GC-IMS to evaluate the effect of different drying methods on ginger, providing valuable insights for the processing and flavor quality control of drying ginger.
... The volatile substances of A. arguta fruit were determined by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), referring to the previously published literature [28]. Sample treatment: Take 3 g of A. arguta fruit homogenate in a 20 mL headspace vial, and add 20 µL of 10 ppm internal standard (4-methyl-2-pentanol). ...
... The contribution of the overall aroma of A. arguta fruit fruit was evaluated using the odor activity value (OAV). The OAV was calculated using the formula [13,28,52]. ...
Actinidia arguta is a fruit crop with high nutritional and economic value. However, its flavor quality depends on various factors, such as variety, environment, and post-harvest handling. We analyzed the composition of total soluble sugars, titratable acids, organic acids, and flavor substances in the fruits of ten A. arguta varieties. The total soluble sugar content ranged from 4.22 g/L to 12.99 g/L, the titratable acid content ranged from 52.55 g/L to 89.9 g/L, and the sugar–acid ratio ranged from 5.39 to 14.17 at the soft ripe stage. High-performance liquid chromatography (HPLC) showed that citric, quinic, and malic acids were the main organic acids in the A. arguta fruits. Headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS) detected 81 volatile compounds in 10 A. arguta varieties, including 24 esters, 17 alcohols, 23 aldehydes, 7 ketones, 5 terpenes, 2 acids, 1 Pyrazine, 1 furan, and 1 benzene. Esters and aldehydes had the highest relative content of total volatile compounds. An orthogonal partial least squares discriminant analysis (OPLS-DA) based on the odor activity value (OAV) revealed that myrcene, benzaldehyde, methyl isobutyrate, α-phellandrene, 3-methyl butanal, valeraldehyde, ethyl butyrate, acetoin, (E)-2-octenal, hexyl propanoate, terpinolene, 1-penten-3-one, and methyl butyrate were the main contributors to the differences in the aroma profiles of the fruits of different A. arguta varieties. Ten A. arguta varieties have different flavors. This study can clarify the differences between varieties and provide a reference for the evaluation of A. arguta fruit flavor, variety improvement and new variety selection.
... The aroma profile is a crucial aspect of winemaking, representing one of the significant terroir expressions that holds immense value for winemakers globally (Pinu, 2018). The aroma characteristics of wine can be classified into three categories, fruit aromas, fermentation aromas, and aging aromas (Cao et al., 2022). Wine aroma is commonly associated with the existence of volatile compounds that include alcohols, aldehydes, acids, esters, ketones, and terpenes, which are related to the variety, environmental conditions, vineyard practices, the winemaking process, and storage methods (Ubeda, Pena-Neira, & Gil, 2022;Wu et al., 2022;Zhu et al., 2022). ...
... The flavor characteristics of propyl acetate were characterized as having fruity notes reminiscent of celery, raspberry, and pear . In addition, the aroma of 3-methylbutanal was characterized as apple scent (Cao et al., 2022). Therefore, when compared to RI, the aforementioned aroma compounds exhibited an augmentation of the fruity aroma in RS. ...
... Hence, the viability of the commercial yeast persisted until the bottle underwent aging thereby exhibiting a prolonged duration of activity. The aroma of ethyl 3-methylbutanoate-M and -D was characterized as aromatic and fruity, reminiscent of the aroma found in wine (Cao et al., 2022). Furthermore, the aroma of 1-hexanol-D and -M was described as having grassy notes (Cao et al., 2022). ...
The study employed gas chromatography-ion mobility spectrometry to differentiate between wines undergoing spontaneous fermentation and inoculated fermentation, with aging periods of 3, 9, and 15 months. The results indicate that throughout the three aging periods, there was a notable increase in the levels of ethyl hexanoate (Monomer, M), 2-methyl butanal, ethyl octanoate (M), ethyl octanoate (Dimer, D), propyl acetate, and 3-methylbutanal in the spontaneous Italian Riesling wine (RS). Furthermore, the compounds isoamyl acetate (M), ethyl formate (D), 4-methyl-2-pentanone (M), and ethyl formate (M) demonstrated the highest concentrations at 15 months in RS, accordingly, these compounds displayed a consistent upward trend throughout the aging period. A total of 14 volatile compounds exhibited an upward trend from 3 to 15 months in the spontaneous fermentation of Petit Verdot Wine (VS). Subsequently, these compounds attained their maximum levels. Spontaneous fermentation effectively enhances the aromatic characteristics of wines, consequently improving their capacity for aging.
... The database is equipped with three plug-ins: Reporter, Gallery Plot, and Dynamic PCA. The Reporter plug-in can directly compare spectral differences in two-dimensional, three-dimensional and other aspects; the Gallery Plot plug-in can compare the output fingerprint spectra and quantitatively and intuitively compare the differences in volatile substances between different samples; the Dynamic PCA plug-in can perform dynamic principal component analysis and similarity analysis to quickly identify unknown samples [22]. ...
To investigate the volatile components of Schisandra chinensis (Turcz.) Bail (commonly known as northern Schisandra) of different colors and to explore their similarities and differences, to identify the main flavor substances in the volatile components of the branch exudates of northern schisandra, and finally to establish a fingerprint map of the volatile components of the dried fruits and branch exudates of northern Schisandra of different colors, we used GC-IMS technology to analyze the volatile components of the dried fruits and branch exudates of three different colors of northern Schisandra and established a fingerprint spectra. The results showed that a total of 60 different volatile chemical components were identified in the branch exudates and dried fruits of Schisandra. The components of germplasm resources with different fruit colors were significantly different. The ion mobility spectrum and OPLS-DA results showed that white and yellow fruits were more similar compared to red fruits. The volatile components in dried fruits were significantly higher than those in branch exudates. After VIP (variable importance in projection) screening, 41 key volatile substances in dried fruits and 30 key volatile substances in branch exudates were obtained. After screening by odor activity value (OAV), there were 24 volatile components greater than 1 in both dried fruits and branch exudates. The most important contributing volatile substance was 3-methyl-butanal, and the most important contributing volatile substance in white fruit was (E)-2-hexenal.
