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Food Chem

Title:		Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory profiles
Author(s):		Tian T; Sun J; Wu D; Xiao J; Lu J;
Address:		"The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China. Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain. Electronic address: jianboxiao@uvigo.es. The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China. Electronic address: jlu@jiangnan.edu.cn"
Journal Title:		Food Chem
Year:		2021
Volume:		20200924
Issue:
Page Number:		128179 -
DOI:		10.1016/j.foodchem.2020.128179
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"This study is sought to identify the components in greengage wine that predict the sensory properties. Taste-active compounds and aroma-active compounds of 20 commercially available greengage wines from different regions were characterized. The relationship between these compounds, wine samples and sensory attributes was modeled by partial least squares regression. The regression analysis indicated the taste-active compounds, alanine, leucine, proline, glutamic acid, lysine, malic acid, citric acid, sucrose, glucose, gallic acid, caffeic acid and tannin made a great contribution to the characteristic taste or mouthfeel of greengage wine. Meanwhile, the aroma-active compounds, including ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, 3-methylbutanol, 5-hydroxymethylfurfural, octanoic acid and benzaldehyde, modeled well with the flavor characteristic of greengage wine. The study revealed new insights into the relationship between chemistry and wine sensory characters, which has implications for developing an objective measurement system for determining greengage wine quality"
Keywords:		*Food Quality Gas Chromatography-Mass Spectrometry Humans Least-Squares Analysis Odorants/*analysis Tannins/analysis *Taste Volatile Organic Compounds/analysis Wine/*analysis Aroma-active compound Greengage wine Plsr Sensory characteristic Taste-active co;
Notes:		"MedlineTian, Tiantian Sun, Junyong Wu, Dianhui Xiao, Jianbo Lu, Jian eng England 2020/10/03 Food Chem. 2021 Mar 15; 340:128179. doi: 10.1016/j.foodchem.2020.128179. Epub 2020 Sep 24"