Comparative study of aromatic compounds in fruit wines from raspberry, strawberry, and mulberry in central Shaanxi area

Abstract

BackgroundAlthough 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.MethodsThe 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.ResultsIn 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.ConclusionThe 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.

Determination of Anthocyanin and Volatile Profile of Wines from Varieties Yiannoudi and Maratheftiko from the Island of Cyprus

“…Acetaldehyde Pungent, bruised apple Fruity [39] Methanol n/a n/a Ethanol n/a n/a 1-propanol Fresh, Alcohol Other-Solvent [25] Diacetyl Butter Oxidation [39] Ethyl acetate Tropical fruit/honey Fruity [40] 2-butanol Medicinal alcohol Other-Solvent [38] Isobutanol Wine/solvent/bitter Other-Solvent [39] Acetic Acid Acid/Fatty Oxidation [25] 1-butanol Medicinal alcohol Other-Solvent [25] Acetoin Butter/Cream/Butterscotch Oxidation [39] 2-methyl-1-butanol Medicinal Alcohol Other-Solvent [38] 3-methyl-1-butanol/Isoamyl Alcohol Vegetal/pepper Herbs [41] Isobutyl acetate Solvent Other-Solvent [25] 4-methyl-2-pentanol n/a n/a [42] Ethyl butyrate Fruity/apple Fruity [39] Ethyl lactate Lactic, Raspberry Fruity [25] 2, 3-butanediol Butter/creamy Oxidation [25] Isoamyl acetate Banana/Peach/Rose Fruity [40] Hexanol Green Floral/herbal/Lemon Herbs [40] Phenylethyl alcohol Honey/Rose/Spice Spicy [39] Phenylethyl acetate Floral Floral [42] n/a = not applicable, * Designated from the aromatic series proposed by Peinado et al (2004). Figure 3 shows a chromatogram of GC-FID analysis for both varieties, Maratheftiko and Yiannoudi.…”

Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China

“…However, Diéguez et al (2005) reported that terpenes (like β-pinene) and volatile alcohols (like citronellol) were intensive for Orujo Spirits. Volatile alcohols were also reported as the primary aroma components for banana spirits (Capobiango et al, 2015), raspberry, strawberry, and mulberry wines (Feng et al, 2015). This means different spirits made out of different materials could be characterized by different properties.…”

Identification of volatile compounds and odour activity values in quinoa porridge by gas chromatography–mass spectrometry

“…OAV i was the value of the compound in sample i . Generally, it was considered that compounds with ROAV ≥ 1 would make a considerable contribution to the sample, whereas if 0.1 ≤ ROAV ≤ 1, the compound might play a role in harmonizing the overall flavour …”

“…Generally, it was considered that compounds with ROAV ≥ 1 would make a considerable contribution to the sample, whereas if 0.1 ≤ ROAV ≤ 1, the compound might play a role in harmonizing the overall flavour. 13,14 Data Four replicates of quinoa processing data were analyzed by analysis of variance using SPSS, version 17.0 (SPSS Inc., Chicago, IL, USA), significant differences were determined by Turkey's honsetly significant difference test ( = 0.05). The average value for the concentration of each compound was measured and analyzed using wileyonlinelibrary.com/jsfa HemI 1.0.3.7-Heatmap Illustrator (http://hemi.biocuckoo.org).…”