Characterization of taste-active compounds of various cherry wines and their correlation with sensory attributes.
Five cherry wines exhibiting marked differences in taste and mouthfeel were selected for the study. The taste and mouthfeel of cherry wines were described by four sensory terms as sour, sweet, bitter and astringent. Eight organic acids, seventeen amino acids, three sugars and tannic acid were determined by high performance liquid chromatography (HPLC). Five phenolic acids were determined by ultra performance liquid chromatography coupled with mass spectrometry (UPLC-MS). The relationship between these taste-active compounds, wine samples and sensory attributes was modeled by partial least squares regression (PLSR). The regression analysis indicated tartaric acid, methionine, proline, sucrose, glucose, fructose, asparagines, serine, glycine, threonine, phenylalanine, leucine, gallic acid, chlorogenic acid, vanillic acid, arginine and tannic acid made a great contribution to the characteristic taste or mouthfeel of cherry wines.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214112, Jiangsu, PR China.
Yunwei
Y
Niu
Xiaoming
X
Zhang
Zuobing
Z
Xiao
Shiqing
S
Song
Chengsheng
C
Jia
Haiyan
H
Yu
Lingling
L
Fang
Chunhua
C
Xu
D000596:Amino Acids / Q000032:analysis / Q000737:chemistry; D002241:Carbohydrates / Q000032:analysis / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid / Q000379:methods; D016018:Least-Squares Analysis; D013058:Mass Spectrometry; D009812:Odorants / Q000032:analysis*; D009930:Organic Chemicals / Q000032:analysis* / Q000737:chemistry; D027861:Prunus / Q000737:chemistry*; D013634:Tannins / Q000032:analysis / Q000737:chemistry; D014920:Wine / Q000032:analysis* / Q000145:classification*
D000596:Amino Acids; D002241:Carbohydrates; D009930:Organic Chemicals; D013634:Tannins