title: Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area.
abstract: BACKGROUND
  Although grape wines have firmly dominated the production and consumption markets of fruit wines, raspberry, strawberry, and mulberry have been utilized to make wines because of their joyful aroma and high contents of polyphenolic phytochemicals and essential fatty acids. However, little is known about aromatic compounds of the wines produced from these three fruits.
  
  
  METHODS
  The aromatic composition of fruit wines produced from raspberry, strawberry, mulberry, and red grape was analyzed by GC-MS. Odor activity values (OAVs) and relative odor contributions (ROCs) were used to estimate the sensory contribution of the aromatic compounds to the overall flavor of the wines.
  
  
  RESULTS
  In strawberry, raspberry, and mulberry wines, 27, 30, and 31 odorants were detected, respectively. Alcohols formed the most abundant group, followed by esters and acids. The grape wine contained a wider variety (16 types) of alcohols, and 4-methyl-2-pentanol and 2,3-butanediol were not present in the three fruit wines. The quantity of esters in raspberry (1.54%) and mulberry wines (2.08%) were higher than those of strawberry wine (0.78%), and mulberry wine contained more types of esters. There were no significant differences of acids between the three fruit wines and the control wine. In addition, 2-heptanone, 2-octanone, 2-nonanone, and 2-undecanone were unique to raspberry wine, and nonanal was present only in mulberry wine. The indistinguishable aroma of the three fruit wines was attributed to the dominance of fruity and floral odor components derived from ethyl esters of fatty acids and their contributions to the global aroma of the three fruit wines.
  
  
  CONCLUSIONS
  The present study demonstrated that there were significant differences in the volatile components of fruit wines made from raspberry, strawberry, and mulberry. The aroma compounds were more abundant in the raspberry and mulberry wines than in the strawberry wine, but the quality of strawberry wine was superior to raspberry and mulberry wines.
authors.affiliation: College of Enology, Northwest A&F University, Yangling, China.
authors.forename: Yiming
authors.initials: Y
authors.lastname: Feng
authors.affiliation: College of Enology, Northwest A&F University, Yangling, China.
authors.forename: Min
authors.initials: M
authors.lastname: Liu
authors.affiliation: College of Enology, Northwest A&F University, Yangling, China.
authors.forename: Yanan
authors.initials: Y
authors.lastname: Ouyang
authors.affiliation: College of Enology, Northwest A&F University, Yangling, China.
authors.forename: Xianfang
authors.initials: X
authors.lastname: Zhao
authors.affiliation: College of Enology, Northwest A&F University, Yangling, China.
authors.forename: Yanlun
authors.initials: Y
authors.lastname: Ju
authors.affiliation: College of Enology, Northwest A&F University, Yangling, China.|Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, China; fangyulin@nwsuaf.edu.cn.
authors.forename: Yulin
authors.initials: Y
authors.lastname: Fang
keywords: aroma compounds; mulberry; raspberry; solid-phase microextraction; strawberry