Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests. (1st November 2021)

• Record Type: Journal Article
• Authors: Zhu, Li-Xia; Zhang, Meng-Meng; Xiang, Xiao-Feng; Lan, Yi-Bing; Shi, Ying; Duan, Chang-qing; Zhang, Rui-Li
• Is Part Of: Food chemistry. Volume 361(2021)
• Publication Date: 2021-11-01
• Subjects: Msalais wine -- Aromatic characteristic -- Dried fruit -- Furaneol -- Methionol; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129781
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Msalais has unique aromatic characters with strong dried fruit/fruit jam odor. Furaneol contributes to the dried fruit odor with the highest OAV and FD. Methionol and β-phenylethyl alcohol mostly contribute to fruit jam odor. The effect of β-damascenone on dried fruit, fruit jam, and floral odors is complex. PLSR is useful for high-throughput identification of key aromatic compounds. Abstract: Msalais is produced from local grape juice in southern Xinjiang (China), by concentration and natural fermentation. In the current study, we combined partial least-square regression analysis based on sensory quantitative descriptive and odor active values (OAVs), aroma extract dilution analysis, and aroma recombination and omission tests to delineate the unique aromatic characteristics of traditional Msalais. Msalais has strong dried fruit, fruit jam, and fruity odors, intermediate-strength caramel and baked odors, and weak floral and herbaceous odors, attributed to 24 key aromatic compounds with OAV ≥1 or flavor dilution ≥4. Furaneol, methionol, and 5-methylfurfural greatly contribute to the dried fruit, fruit jam, and caramel odors, respectively. β-Phenylethyl alcohol mostly contributes to fruit jam odor. β -Damascenone has a complicated effect on dried fruit, fruit jam, and floral odors. Fruity esters contribute to fruity odor. Floral odor is attributed to terpenes. These findings allow precise improvement of the variable quality of traditional Msalais.