| Title: | HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China |
| Author(s): | Liu B; Yang Y; Ren L; Su Z; Bian X; Fan J; Wang Y; Han B; Zhang N; |
| Address: | "College of Food Engineering, Harbin University of Commerce, Harbin 150076, China. Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China" |
| DOI: | 10.3390/molecules27249056 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The aim of this research was to characterize differences and sources of volatile flavor compounds by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA). Three sweet cherry fruits from different cultivars (cv. Tie, Van, and Lap) and their wines that were produced by the same yeast were detected. The results showed that 27 flavor compounds were identified in cherry fruits, including 10 alcohols, 7 esters, 7 aldehydes, 2 ketones, and 1 organic acid. Twenty-three flavor compounds were identified in cherry wines, including nine esters, eight alcohols, three aldehydes, two organic acids, and one ketone. In cherry fruits, aldehydes, several alcohols, and one ketone were the most prevalent in cv. Tie, and the majority of esters and alcohols in cv. Van. After fermentation, ethanol, butanol, butanal, ethyl propionate, propionaldehyde, 3-hydroxy-2-butanone, and acetic acid increased, whereas 1-hexanol, 3-methyl-3-buten-1-ol, 1-penten-3-ol, ethyl acetate, methyl acetate, (E)-2-hexenal and hexanal decreased. Few differences were detected in the type and content of volatile compounds in cherry wines from cv. Tieton (WT) and cv. Van (WV). Almost all aldehydes are derived from cherry fruits, which cannot be produced during wine-making, and other volatile compounds are almost all produced by saccharomyces cerevisiae. The volatile compounds of cherry wines were determined by row materials and fermentation cultures. Flavor fingerprints were established by HS-GC-IMS and PCA, which provided a theoretical foundation for the evaluation and improvement of flavor quality in cherry wine-making" |
| Keywords: | *Prunus avium *Wine/analysis Gas Chromatography-Mass Spectrometry/methods Principal Component Analysis Ion Mobility Spectrometry *Volatile Organic Compounds/analysis Aldehydes/analysis Ethanol/analysis Ketones/analysis Acetic Acid/analysis Esters/analysis; |
| Notes: | "MedlineLiu, Baoxiang Yang, Yang Ren, Likun Su, Zhengbo Bian, Xin Fan, Jing Wang, Yuanyuan Han, Bing Zhang, Na eng 32072258/National Natural Science Foundation/ 2021YFD2100902-3/National Key Research and Development Program of China/ 2020ZX08B02/Major Science and technology Program of Heilongjiang/ 2020CX26, 2019CX26/Harbin University of Commerce " young innovative talents" support program/ no/Central financial support for the development of local colleges and Universities/ Switzerland 2022/12/24 Molecules. 2022 Dec 19; 27(24):9056. doi: 10.3390/molecules27249056" |
