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Foods

Title:		"Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation"
Author(s):		Liu R; Liu Y; Zhu Y; Kortesniemi M; Zhu B; Li H;
Address:		"Beijing Key Laboratory of Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China"
Journal Title:		Foods
Year:		2022
Volume:		20221124
Issue:		23
Page Number:		-
DOI:		10.3390/foods11233789
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"This study investigated the volatile composition and aromatic features of passion fruit wines using a combination of gas chromatography-quadrupole mass spectrometry (GC-qMS), gas chromatography-Orbitrap-mass spectrometry (GC-Orbitrap-MS), electronic nose (E-nose) and sensory evaluation. The results showed that these passion fruit wines possessed different aromatic features confirmed by E-nose. Seventeen sulfur compounds and seventy-eight volatiles were detected in these passion fruit wines using GC-Orbitrap-MS and GC-qMS, respectively. Forty-four volatiles significantly contributed to the overall wine aroma. These wines possessed passion fruit, mango, green apple, lemon and floral aromas confirmed by sensory evaluation. The partial least squares regression analysis indicated that sulfides, esters and terpenes, and terpenes mainly correlated to the passion fruit, mango and green apple aroma, respectively. Sulfur compounds significantly affected the aroma of passion fruit wine. The findings in this study could provide useful insight toward the quality control of passion fruit wine"
Keywords:		Saccharomyces cerevisiae aroma passion fruit wine sensory attributes volatiles;
Notes:		"PubMed-not-MEDLINELiu, Ruojin Liu, Yaran Zhu, Yuxuan Kortesniemi, Maaria Zhu, Baoqing Li, Hehe eng 2021ZY65/the Fundamental Research Funds for the Central Universities/ G202010022093/the Open Project Program of the College Student Innovation and Entrepreneurship Training Program from Beijing Forestry University/ BME-202002/the Open Project Program of the Key Laboratory of Brewing Molecular Engineering of China Light Industry/ Switzerland 2022/12/12 Foods. 2022 Nov 24; 11(23):3789. doi: 10.3390/foods11233789"