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Food Science and Biotechnology

, Volume 26, Issue 2, pp 331–338 | Cite as

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

  • Qing Xiao
  • Xuan Zhou
  • Zuobing Xiao
  • Yunwei NiuEmail author
Article

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.

Keywords

cherry wine different quality odor activity value partial least-squares regression aroma reconstitution 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2017

Authors and Affiliations

  • Qing Xiao
    • 1
  • Xuan Zhou
    • 2
  • Zuobing Xiao
    • 2
  • Yunwei Niu
    • 2
    Email author
  1. 1.College of Food Science and TechnologyShanghai Ocean UniversityShanghaiChina
  2. 2.School of Perfume and Aroma TechnologyShanghai Institute of TechnologyShanghaiChina

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