Characterization and differentiation of key odor-active compounds of ‘Beibinghong’ icewine and dry wine by gas chromatography-olfactometry and aroma reconstitution

• Published in: Food chemistry Vol. 287; pp. 186 - 196
• Main Authors: Lan, Yi-Bin, Xiang, Xiao-Feng, Qian, Xu, Wang, Jia-Ming, Ling, Meng-Qi, Zhu, Bao-Qing, Liu, Tao, Sun, Lian-Bo, Shi, Ying, Reynolds, Andrew G., Duan, Chang-Qing
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.07.2019
• Subjects: Aroma reconstitution; Beibinghong; Esters; Fermentation; Food Handling - methods; Freezing; Fruit - chemistry; Gas Chromatography-Mass Spectrometry - methods; GC-O; Humans; Icewine; Least-Squares Analysis; Norisoprenoids; Odorants - analysis; Olfactometry; PLSR; Quantitative descriptive analysis; Taste; Vitis - chemistry; Volatile Organic Compounds - analysis; Wine - analysis; Aroma reconstitution; Icewine; Quantitative descriptive analysis; Beibinghong; PLSR; GC-O
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.02.074

•Low levels of fermentation aroma compounds were presented in ‘Beibinghong’ icewine.•High levels of volatile phenols, lactones, (E)-β-damascenone, and phenylacetaldehyde were presented in icewine.•High intensities of honey, smoky, caramel, dried fruit, and apricot aromas were observed in icewine.•Dehydration and freezing-thawing events contribute to aroma characters of icewine.•Hyperosmotic stress modulates the icewine aroma by regulating yeast metabolism. Freezing-thawing events contribute to the unique aroma profile of icewines. Differences in key odor-active volatile compounds between ‘Beibinghong’ (Vitis amurensis × V. vinifera) icewines and dry wines were investigated by gas chromatography-olfactometry and gas chromatography-mass spectrometry. Acceptable agreement between the olfactometric and quantitative results was obtained. ‘Beibinghong’ icewine was characterized by high concentrations of volatile phenols, lactones, (E)-β-damascenone, and phenylacetaldehyde, which were associated with on-vine freezing-thawing events in grape. Low concentrations of higher alcohol acetates and ethyl esters of fatty acids were attributed to hyperosmotic stress during fermentation. The overall aroma of icewine could be mimicked by reconstitution containing 44 identified volatiles. Partial least squares regression analysis demonstrated that the concentrations of these volatile compounds determined the distinct sensory profiles of icewines, which have higher intensities of honey/sweet, smoky, caramel, dried fruit, apricot/peach, and floral aromas, and lower intensities of fresh fruity and herbaceous notes in comparison with dry wines.