| Title: | Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry |
| Author(s): | Lan T; Wang J; Yuan Q; Lei Y; Peng W; Zhang M; Li X; Sun X; Ma T; |
| Address: | "College of Food Science and Engineering, College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Viti-viniculture Engineering Technology Center of State Forestry and Grassland Administration, Shaanxi Engineering Research Center for Viti-Viniculture, Heyang Viti-viniculture Station, Ningxia Eastern Foot of Helan Mountain Wine Station, Northwest A&F University, Yangling 712100, China. Shaanxi Rural Science and Technology Development Center, Xi'an 710054, China. Shaanxi Bairui Kiwifruit Research Co, Ltd., Xi'an 710054, China" |
| DOI: | 10.1016/j.fochx.2022.100427 |
| ISSN/ISBN: | 2590-1575 (Electronic) 2590-1575 (Linking) |
| Abstract: | "As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising commercial development prospects. In this study, the color and aroma characteristics of 14 commercially available KW were evaluated using intelligent sensory technologies (electronic nose (E-nose) and colorimeter) and gas chromatography-mass spectrometry (GC-MS). Different types of KW had similar color trends, namely, yellow-green or yellow; however, individual samples showed a bright green color and had a high transparency. E-nose and GC-MS reached a relatively consistent conclusion that fermented wine and Lu Jiu were closer and significantly differed from those of distilled wine and beer. A total of 215 volatile organic compounds were identified in all KW. 50 key odor-active compounds were identified, of which ethyl caprylate, which had high OAVs in all samples (30-565.17), was considered the key odor-active compound of KW; likewise, damascenone also made a prominent aroma contribution in the different types of KW. Moreover, beta-ionone, ethyl undecanoate, ethyl 2-methylvalerate were outstanding in different fermented wines. Acids and terpenoids were prominent in beer. The study could provide a data support and market information for the quality control, research, production and development of KW" |
| Keywords: | Aroma Color Commercial kiwi wine Gc-ms Intelligent sensory technologies Sensory property; |
| Notes: | "PubMed-not-MEDLINELan, Tian Wang, Jiaqi Yuan, Quyu Lei, Yushan Peng, Wen Zhang, Min Li, Xinyi Sun, Xiangyu Ma, Tingting eng Netherlands 2022/10/11 Food Chem X. 2022 Aug 12; 15:100427. doi: 10.1016/j.fochx.2022.100427. eCollection 2022 Oct 30" |
