Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis

Abstract

During this study, the physicochemical properties, color, and volatile aroma compounds of the original wines produced from the grape varieties ‘Hassan’, ‘Zuoshaner’, ‘Beibinghong’, ‘Zuoyouhong’, ‘Beta’, ‘Shuanghong’, ‘Zijingganlu’, ‘Cabernet Sauvignon’, and ‘Syrah’ were determined and sensory evaluation was performed. Results indicated that ‘Hassan’ contained the most solids, ‘Zuoshaner’ produced the most total acid, residual sugar, total anthocyanin, and total phenol, and ‘Shuanghong’ produced the most tannin. Calculation of the chroma and hue of the wines according to the CIEL*a*b* parameters revealed that the ‘Cabernet Sauvignon’ wines were the brightest of the nine varieties and that the ‘Zuoshaner’ wines had the greatest red hue and yellow hue and the greatest saturation’. A total of 52 volatile compounds were identified and quantified in nine wine samples by HS-GC-IMS analysis, with the most significant number of species detected being 20 esters, followed by 16 alcohols, 8 aldehydes, four ketones, one terpene, and one furan, with the highest total volatile compound content being ‘Beta’. A total of 14 volatile components with OAV (odor activity value) >1 were calculated using the odor activity value (OAV) of the threshold of the aromatic compound, and the OPLS-DA analysis was performed by orthogonal partial least squares discriminant analysis (OPLS-DA) using the OAV values of the compounds with OAV values >1 as the Y variable. The VIP (Variable Importance in Projection) values of six compounds, ethyl isobutyrate, ethyl hexanoate-D, 2-methylpropanal, ethyl octanoate, ethyl butanoate-D, and Isoamyl acetate-D, were calculated to be higher than one between groups, indicating that these six compounds may influence aroma differences. It is essential to recognize that the results of this study have implications for understanding the quality differences between different varieties of wines and for developing wines that have the characteristics of those varieties.

Effect of Maturation with American Oak Chips on the Volatile and Sensory Profile of a Cabernet Sauvignon Rosé Wine and Its Comparison with Commercial Wines

“…Floral notes could be due to 2-phenylethyl acetate or 1-dodecanol in the case of wine C2, which were reported as having a rose-like odor [58,59], and to ethyl hexanoate in the case of wine C1, a compound that also can confer flowery notes [60]. Pear and apple notes could be associated with ethyl octanoate, which has an apple-like [61] and pear aroma [60] since this compound was associated with wine C1, as shown in Figure 2. In the case of wine C2, the descriptors of pear could be due to hexyl acetate, a compound that can also confer this note [62].…”

Characterization of Traditional Chinese Sesame Oil by Using Headspace Solid-Phase Microextraction/Gas Chromatography–Mass Spectrometry, Electronic Nose, Sensory Evaluation, and RapidOxy

“…It was possible to compare the contribution of each compound to the aroma characteristics in the sesame oil samples by the calculation of OAV [ 40 ]. The volatile compounds with an OAV greater than 1 were considered the key aroma-active compounds [ 41 ]. As shown in Table 1 , the OAVs of the volatile components in XMXY were generally higher than that of the RSO and CSO.…”

Evaluation of volatile and chemical profile of sherry-like white wine Vernaccia di Oristano from Sardinia by comprehensive targeted and untargeted approach

“…When appropriate, Odor Activity Values (OAVs) were calculated as the ratio between the concentration of the volatile compounds and their respective odor thresholds. Volatile compounds with an OAV > 1 are considered to play an essential role in the wine aroma [29]. Ethyl acetate is the main ester found in the headspace and its concentration ranged between 29 mg/L of sample T and 537.6 mg/L of sample 95.…”