| Title: | Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability |
| Author(s): | Han S; Yang J; Choi K; Kim J; Adhikari K; Lee J; |
| Address: | "Department of Food Science and Nutrition, Pusan National University, Busan 46241, Korea. Department of Food Science and Technology, Sunchon National University, Sunchon 57922, Korea. Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, USA" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "White wine consists of numerous chemical constituents such as volatile and nonvolatile compounds including organic acids and polyphenols, which can affect aroma and flavor profiles. In addition to the enological factors, chemical analysis of commercial wines is also important for understanding consumer perception. Volatile compounds are major contributors to wine aroma. Nonvolatile compounds affect the flavor of wine, through acidity, sweetness, bitterness, and astringency. The volatile aroma profiles of 12 commercial white wines were analyzed using headspace solid-phase microextraction (HS-SPME), with gas chromatography-mass spectrometry (GC-MS). High-performance liquid chromatography (HPLC) and a Y15 automatic analyzer were used to identify and quantify 10 polyphenols and 12 other target nonvolatile compounds. Sensory evaluation of sample wines was conducted by wine consumers. White wines were distinguished based on volatile and nonvolatile compositions. A total of 33 volatile compounds and 23 nonvolatile compounds were analyzed. Seven volatile compounds were correlated with consumer acceptability. Sugars are positively correlated with consumer preference, while nonvolatile substances such as acetic acid and catechins are negatively correlated with consumer preference. These results might further our understanding of the relationship between the chemical composition and consumer preferences in commercial wines" |
| Keywords: | consumer acceptability gas chromatography-mass spectrometry headspace solid-phase microextraction high-performance liquid chromatography white wine composition; |
| Notes: | "PubMed-not-MEDLINEHan, Seongju Yang, Jiyun Choi, Kapseong Kim, Juyoung Adhikari, Koushik Lee, Jeehyun eng 2017R1C1B2006191/Ministry of Science ICT and Future Planning/ Switzerland 2022/02/26 Foods. 2022 Feb 20; 11(4):603. doi: 10.3390/foods11040603" |
