Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics
Lin Zhang, Qianqian Liu, Yuanyuan Li, Shuzhen Liu, Qian Tu, Chunlong Yuan
Current Research in Food Science
Abstract
HS-SPME/GC-MS and aroma descriptive analysis were used to gain insights into the volatile and sensory details of 99 red wine samples collected from four varieties in five regions. The general volatile fingerprints of Cabernet Sauvignon and Merlot wine samples in Xinjiang and Ningxia regions were similar, even though chemometric models could not discriminate between them. The main drivers of the diversity were secondary metabolites of grape such as terpenes, benzene-derivatives, and ketones. Fermentation-derivatives (esters and alcohols) were also responsible for region and variety-related differences in wines. Analysis of volatile compounds also showed that the primary factor accounting for diversity in wines in this study was region rather than variety. These results highlight the sensory attributes and volatiles of different regions and varieties, and provide a quantitative basis for screening for differential metabolites and potential markers in wines.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
region accounted for primary factor of diversity in wines
“The primary factor accounting for diversity in wines in this study was region rather than variety.”
esters and alcohols were responsible for region and variety-related differences in wines
“Fermentation-derivatives (esters and alcohols) were also responsible for region and variety-related differences in wines.”
terpenes, benzene-derivatives, and ketones were main drivers of diversity in wine volatile compounds
“The main drivers of the diversity were secondary metabolites of grape such as terpenes, benzene-derivatives, and ketones.”