title: Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
abstract: To characterize the aroma of cherry wine, five samples were analyzed by quantitative descriptive sensory analysis, gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). The aroma of cherry wines was described by 6 sensory terms as fruity, sour, woody, fermentation, cameral and floral. Fifty-one odor-active (OA) compounds were detected by GC-O and quantified by GC-MS, and 45 of them were identified. Twenty-nine OA compounds having more than 50% detection frequency were selected as specific compounds correlated to sensory attributes by partial least squares regression (PLSR). The correlation result showed ethyl 2-methyl propionate, 2,3-butanedione, ethyl butyrate, ethyl pentanoate, 3-methyl-1-butanol, ethyl hexanoate, 3-hydroxy-2-butanone, ethyl lactate, 1-hexanol, (Z)-3-hexen-1-ol, ethyl hydroxyacetate, acetic acid, furfural, 2-ethyl-1-hexanol, benzaldehyde, propanoic acid, butanoic acid, guaiacol, beta-citronellol, hexanoic acid, 2-methoxy-4-methylphenol, 2-ethyl-3-hydroxy-4H-pyran-4-one, ethyl cinnamate, 2-methoxy-4-vinylphenol were typical OA compounds, which covaried with characteristic aroma of cherry wines.
authors: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Lihu Road 1800, Wuxi 214112, Jiangsu, PR China.
authors: Yunwei
authors: Y
authors: Niu
authors: Xiaoming
authors: X
authors: Zhang
authors: Zuobing
authors: Z
authors: Xiao
authors: Shiqing
authors: S
authors: Song
authors: Karangwa
authors: K
authors: Eric
authors: Chengsheng
authors: C
authors: Jia
authors: Haiyan
authors: H
authors: Yu
authors: Jiancai
authors: J
authors: Zhu
mesh_terms: D002849:Chromatography, Gas / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D006801:Humans; D009812:Odorants / Q000032:analysis*; D027861:Prunus / Q000737:chemistry; D013649:Taste; D014920:Wine / Q000032:analysis*