Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

Niu, Yunwei; Zhang, Xiaoming; Xiao, Zuobing; Song, Shiqing; Karangwa, Eric; Jia, Chengsheng; Yu, Haiyan; Zhu, Jiancai

doi:10.1016/j.jchromb.2011.06.015

Cited by 96 publications

(59 citation statements)

References 30 publications

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“…A study with Camino Real cultivar showed higher acetaldehyde concentrations and lower ethanol, ethyl acetate, and methyl acetate concentrations than in the Camarosa cultivar (Ávila et al, ). Low concentrations of ethanol, ethyl acetate, and 2‐hexen‐1‐ol (E) are common in fresh strawberries but the accumulation of these compounds with processing and storage may degrade the flavor quality of strawberry derivatives (Larsen & Watkins, ; Niu et al, ), justifying the evaluation of the behavior of these compounds when the fruit is submitted to processing and storage.…”

Section: Resultsmentioning

confidence: 99%

“…In the UP pulp, an oscillatory behavior was observed, tending to rise and decrease at 12 months (Figure d) whereas in the P pulp the area percentage of the compound increased linearly over time, remaining higher than in the UP pulp at 12 months of storage. Considering that the aroma provided by the 2‐hexen‐1‐ol (E) alcohol is of plants and lawn (Niu et al, ), the increase of this compound observed over time in all treatments, can contribute to the depreciation of the aroma of strawberry pulp stored for a long period.…”

Section: Resultsmentioning

confidence: 99%

“…However, in general, there was a tendency toward increase in the treatments over time. As this compound has a tropical fruit, pineapple, and anise aroma (Meng, Hjelm, Hu, & Wu, ; Niu et al, ), often found in strawberries (Modise, ) its presence can be considered beneficial to the pulp aroma.…”

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

Gonçalves¹,

Resende

Carvalho

et al. 2017

J Food Process Preserv

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This study evaluated the physicochemical characteristics and volatile profile of strawberry pulp subjected to factors, pasteurization (unpasteurized and pasteurized), freezing method (static air and forced air), and their interactions, during 12 months. Strawberry fruit were washed, sanitized, and pulped. The pulp was packaged, pasteurized, and frozen (0, 2, 4, 6, and 12 months). We concluded that pasteurization alters the strawberry pulp color. The impact of pasteurization and freezing method on the strawberry pulp pH, titratable acidity, and soluble solids variables is negligible. We tentatively identified 13 volatile compounds in fresh fruit and pulp, ethyl acetate, ethyl hexanoate, and linalool being the volatiles with the highest area percentage in the two products.The esters were predominant in both the fruit and strawberry pulp. Time is the most determining factor in modifying the strawberry pulp volatile profile, having an isolated effect on the increase of ethanol, ethyl butanoate, and linalool. Practical applicationsThe strawberry is very used worldwide as raw material to different products, due to its color, flavor, and aroma. Thus, obtaining further information about the changes caused by processing and storage is of great importance for the food industry. This study shows the effect of simultaneous application of different processing techniques (pasteurization and freezing methods) on physicochemical variables and volatile profile of strawberry pulp over prolonged storage. Significant and unpublished results involving color, pH, acidity, soluble solids, and volatile compounds of strawberry frozen pulp over storage period are presented and may be applied for food industry to keep the pulp quality.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

Gonçalves¹,

Resende

Carvalho

et al. 2017

J Food Process Preserv

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show abstract

“…analyze the odor-active compounds in crab samples, but gas chromatography-olfactometry (GC-O) provided a valuable tool for investigating the pattern of odorants, including the odor descriptors and activities [10]. By using GC-MS/O, Chen and Zhang [11] found trimethylamine, dimethyl sulfide, 1-octen-3-one, dimethyl trisulfide, 1-octen-3-ol, 3-(methythio)-propanal, benzaldehyde, and 2-acetylthiazole as odor-active compounds in crabmeat.…”

Section: Food Science and Technologymentioning

confidence: 99%

Comparison of olfactometrically detected compounds and aroma properties of four different edible parts of Chinese mitten crab

Wang

et al. 2015

Fish Sci

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“…This research method was the focus of predicting the characterization of wines and unnecessarily on attempting to understand the potential relationships between variables (Cozzolino and others ). Like Niu and others () used GC–MS to confirmed volatile compounds and gas chromatography–olfactometry (GC–O) to described cherry wine.…”

Section: Introductionmentioning

confidence: 99%

Discrimination of Cherry Wines Based on Their Sensory Properties and Aromatic Fingerprinting using HS‐SPME‐GC‐MS and Multivariate Analysis

Xiao

Liu

et al. 2014

Journal of Food Science

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Attributes that represent and discriminate among cherry wines might be made use of a better comprehending of the wines and for being utilized in future work. In addition, several chemometrics were used to classify the type of wines and try to install the relationship between volatiles and sensory property. Especially, PCA clearly revealed that the most contributing compounds for sensory attributes of cherry wines, CA was a more applicable way to distinguish types of cherry wines. Therefore, a feasible method that would be helpful to promote the quality of the wines by improving the winemaking process and analyzing aromatic characteristics of wines.

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Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

Cited by 96 publications

References 30 publications

Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

Physicochemical and volatile profile alterations in pasteurized and frozen strawberry pulp during storage

Comparison of olfactometrically detected compounds and aroma properties of four different edible parts of Chinese mitten crab

Discrimination of Cherry Wines Based on Their Sensory Properties and Aromatic Fingerprinting using HS‐SPME‐GC‐MS and Multivariate Analysis

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