| Title: | Identification of Key Aroma Compounds in Cranberry Juices as Influenced by Vinification |
| Author(s): | Zhang J; Kilmartin PA; Peng Y; Chen X; Quek SY; |
| Address: | "School of Chemical Sciences , The University of Auckland , Auckland 1010 , New Zealand. Riddet Institute , New Zealand Centre of Research Excellence in Food Research , Palmerston North 4474 , New Zealand" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "This study aimed to identify the key aroma-active volatiles in cranberry wines through three vinification methods (White, Red and Thermo) using GC-MS/O to identify the important aroma compounds. A total of 70 compounds were detected, with 67 in wines and 61 in juices. The esters was the most diversified class, while alcohols and acids were the most abundant, especially 3-methylbutanol, methylbutyric acid, and benzoic acid. The volatile profiles of cranberry wines are distinctive from their source juices. Most alcohols, esters, and acids are fermentation-derived, while terpenes, phenols, aldehydes and ketones are varietal. The Red vinification retained the most varietal volatiles from the must, while the White and Thermo vinifications produced more volatiles during fermentation. Thermovinification reduced the yield of benzoic acid and its derivatives after fermentation. Olfactory analysis identified 47 aroma-active compounds, among which 41 were considered as the major aroma contributors (ethyl benzoate had the highest modified detection frequency)" |
| Keywords: | Fermentation Flavoring Agents/*chemistry Fruit/chemistry Fruit and Vegetable Juices/*analysis Gas Chromatography-Mass Spectrometry Odorants/analysis Vaccinium macrocarpon/*chemistry Volatile Organic Compounds/*chemistry Wine/*analysis Gc-ms/o Pca Spme aro; |
| Notes: | "MedlineZhang, Jingying Kilmartin, Paul A Peng, Yaoyao Chen, Xiao Quek, Siew-Young eng 2019/12/06 J Agric Food Chem. 2020 Jan 8; 68(1):279-291. doi: 10.1021/acs.jafc.9b07165. Epub 2019 Dec 19" |
