Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches

• DOI: 10.1016/j.fochx.2023.100598
• Publication Date: 2023-02-08T07:56:25Z
• Authors: Mengqi Ling; Ruixue Chai; Xiaofeng Xiang; Jin Li; Penghui Zhou; Ying Shi; Changqing Duan; Yibin Lan
• Keywords: Dornfelder wine; Nutrition. Foods and food supply; Terpenoids; Chromatography-olfactometry/mass spectrometry; 04 agricultural and veterinary sciences; TP368-456; Sensory interaction; Food processing and manufacture; TX341-641; 0405 other agricultural sciences; Aroma; Research Article

In this study, aroma characteristics and odor-active compounds in Dornfelder wines from three main production regions of China were comprehensively investigated for the first time. The leading features Chinese black fruit, violet, acacia/lilac, red spice, dried plum, honey, hay based on check-all-that-apply. Wines Northern Foothills Tianshan Mountains Eastern Helan dominated by floral fruity aromas, while Jiaodong Peninsula characterized mushroom/earth, hay, medicinal material notes. Aroma profiles successfully reconstructed with 61 volatiles determined AEDA-GC-O/MS OAV. Through reconstitution, omission tests, descriptive analysis, terpenoids could be regarded as varietal characteristic directly contributing to perception wines. Guaiacol, eugenol, isoeugenol further revealed have a synergistic effect linalool geraniol fruit.