| Title: | Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses |
| Author(s): | Lin Y; Liu Y; Liu S; Kortesniemi M; Liu J; Zhu B; Laaksonen O; |
| Address: | "Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Electronic address: linyanxin@bjfu.edu.cn. Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Electronic address: liuyaran@bjfu.edu.cn. Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland. Electronic address: shuliu@utu.fi. Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland. Electronic address: mkkort@utu.fi. Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Electronic address: LiuJN@bjfu.edu.cn. Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Electronic address: zhubaoqing@bjfu.edu.cn. Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland. Electronic address: oskar.laaksonen@utu.fi" |
| DOI: | 10.1016/j.foodres.2021.110809 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The sensory and chemical profiles of commercial bog bilberry (BB) wines were investigated using a multi-analytical approach. Sensory test included scaling and check-all-that-apply (CATA) method with questions on liking of BB wine. The sensory data was correlated with their volatile compound profiles determined using gas chromatography coupled with quadrupole and orbitrap mass spectrometry (GC-Quadrupole/Orbitrap-MS). In general, all BB wines were characterized with 'fruity', 'blueberry' and 'floral' odors and 'sour', 'mouth puckering' and 'sweet' flavors. Samples more frequently characterized as 'fruity' and 'floral' in CATA were preferred by the panelists (n = 93). High relative proportions of o-cymene, p-cymenene, 1-octen-3-one and 3-ethylphenol in a sample (described as 'ginger' and 'chili') resulted in a lower liking rating. Similarly, generally disliked sample described with 'Chinese herbs' and 'licorice' was characterized by compounds 3-methylpentan-1-ol, 1,1,6-trimethyl-1,2-dihydronaphthalene, and 4-vinylphenol. The data will give novel information for berry wine and beverage industry on the quality factors of BB wines linked to higher acceptance" |
| Keywords: | China Gas Chromatography-Mass Spectrometry *Vaccinium myrtillus Wetlands *Wine/analysis Affective test Cata Gc-ms Potential odor-active compound Sensory profile Untrained panel Volatile profile; |
| Notes: | "MedlineLin, Yanxin Liu, Yaran Liu, Shuxun Kortesniemi, Maaria Liu, Jiani Zhu, Baoqing Laaksonen, Oskar eng Research Support, Non-U.S. Gov't Canada 2022/01/05 Food Res Int. 2022 Jan; 151:110809. doi: 10.1016/j.foodres.2021.110809. Epub 2021 Nov 14" |
