Characterization of the differences in the aroma of cherry wines from different price segments using gas chromatography-mass spectrometry, odor activity values, sensory analysis, and aroma reconstitution.
The aroma composition, aroma-active compounds, and sensory attributions of cherry wines from three different price segments were investigated. A total of 48 aroma compounds were identified and quantified using headspace solid-phase microextraction (HS-SPME)/gas chromatography-mass spectrometry (GC-MS), among which 23 aroma compounds were further screened out as important odorants based on their odor activity values (OAVs); then, the previously mentioned 23 volatiles were correlated to sensory attributes using partial least-squares regression (PLSR). The result indicates that the differently priced wines were associated with different compounds and aroma attributions. Finally, aroma reconstitution was performed by mixing odor-active aroma compounds (OAVs>1) on the basis of their measured concentrations in the original sample. The result indicated that the aroma profile of the reconstituted sample was similar to that of the original sample.
['Xiao|Qing|Q|', 'Zhou|Xuan|X|', 'Xiao|Zuobing|Z|', 'Niu|Yunwei|Y|']
cherry wine odor activity value aroma reconstitution partial least-squares regression different quality