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Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis

Actinidia arguta wine is a low-alcoholic beverage brewed from A. arguta with a unique flavor and sweet taste. In this study, the basic physicochemical indicators, color, organic acid, and volatile aroma components of wines made from the A. arguta varieties ‘Kuilv’, ‘Fenglv’, ‘Jialv’, ‘Wanlv’, ‘Xinlv...

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Autores principales: Wen, Jinli, Wang, Yue, Cao, Weiyu, He, Yanli, Sun, Yining, Yuan, Pengqiang, Sun, Bowei, Yan, Yiping, Qin, Hongyan, Fan, Shutian, Lu, Wenpeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529418/
https://www.ncbi.nlm.nih.gov/pubmed/37761054
http://dx.doi.org/10.3390/foods12183345
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author Wen, Jinli
Wang, Yue
Cao, Weiyu
He, Yanli
Sun, Yining
Yuan, Pengqiang
Sun, Bowei
Yan, Yiping
Qin, Hongyan
Fan, Shutian
Lu, Wenpeng
author_facet Wen, Jinli
Wang, Yue
Cao, Weiyu
He, Yanli
Sun, Yining
Yuan, Pengqiang
Sun, Bowei
Yan, Yiping
Qin, Hongyan
Fan, Shutian
Lu, Wenpeng
author_sort Wen, Jinli
collection PubMed
description Actinidia arguta wine is a low-alcoholic beverage brewed from A. arguta with a unique flavor and sweet taste. In this study, the basic physicochemical indicators, color, organic acid, and volatile aroma components of wines made from the A. arguta varieties ‘Kuilv’, ‘Fenglv’, ‘Jialv’, ‘Wanlv’, ‘Xinlv’, ‘Pinglv’, ‘Lvbao’, ‘Cuiyu’, ‘Tianxinbao’, and ‘Longcheng No.2’ were determined, and a sensory evaluation was performed. The findings show that ‘Tianxinbao’ produced the driest extract (49.59 g/L), ‘Kuilv’ produced the most Vitamin C (913.46 mg/L) and total phenols (816.10 mg/L), ‘Jialv’ produced the most total flavonoids (477.12 mg/L), and ‘Cuiyu’ produced the most tannins (4.63 g/L). We analyzed the color of the A. arguta wines based on CIEL*a*b* parameters and found that the ‘Kuilv’ and ‘Longcheng No.2’ wines had the largest L* value (31.65), the ‘Pinglv’ wines had the greatest a* value (2.88), and the ‘Kuilv’ wines had the largest b* value (5.08) and C*(ab) value (5.66) of the ten samples. A total of eight organic acids were tested in ten samples via high-performance liquid chromatography (HPLC), and we found that there were marked differences in the organic acid contents in different samples (p < 0.05). The main organic acids were citric acid, quinic acid, and malic acid. The aroma description of a wine is one of the keys to its quality. A total of 51 volatile compounds were identified and characterized in ten samples with headspace gas chromatography-ion mobility spectrometry, including 24 esters, 12 alcohols, 9 aldehydes, 3 aldehydes, 2 terpenes, and 1 acid, with the highest total volatile compound content in ‘Fenglv’. There were no significant differences in the types of volatile compounds, but there were significant differences in the contents (p < 0.05). An orthogonal partial least squares discriminant analysis (OPLS-DA) based on the odor activity value (OAV) showed that ethyl butanoate, ethyl pentanoate, ethyl crotonate, ethyl isobutyrate, butyl butanoate, 2-methylbutanal, ethyl isovalerate, and ethyl hexanoate were the main odorant markers responsible for flavor differences between all the A. arguta wines. Sensory evaluation is the most subjective and effective way for consumers to judge A. arguta wine quality. A quantitative descriptive analysis (QDA) of the aroma profiles of ten grapes revealed that the ‘fruity’ and ‘floral’ descriptors are the main and most essential parts of the overall flavor of A. arguta wines. ‘Tianxinbao’ had the highest total aroma score. The flavor and quality of A. arguta wines greatly depend on the type and quality of the A. arguta raw material. Therefore, high-quality raw materials can improve the quality of A. arguta wines. The results of the study provide a theoretical basis for improving the quality of A. arguta wines and demonstrate the application prospects of HS-GC-IMS in detecting A. arguta wine flavors.
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spelling pubmed-105294182023-09-28 Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis Wen, Jinli Wang, Yue Cao, Weiyu He, Yanli Sun, Yining Yuan, Pengqiang Sun, Bowei Yan, Yiping Qin, Hongyan Fan, Shutian Lu, Wenpeng Foods Article Actinidia arguta wine is a low-alcoholic beverage brewed from A. arguta with a unique flavor and sweet taste. In this study, the basic physicochemical indicators, color, organic acid, and volatile aroma components of wines made from the A. arguta varieties ‘Kuilv’, ‘Fenglv’, ‘Jialv’, ‘Wanlv’, ‘Xinlv’, ‘Pinglv’, ‘Lvbao’, ‘Cuiyu’, ‘Tianxinbao’, and ‘Longcheng No.2’ were determined, and a sensory evaluation was performed. The findings show that ‘Tianxinbao’ produced the driest extract (49.59 g/L), ‘Kuilv’ produced the most Vitamin C (913.46 mg/L) and total phenols (816.10 mg/L), ‘Jialv’ produced the most total flavonoids (477.12 mg/L), and ‘Cuiyu’ produced the most tannins (4.63 g/L). We analyzed the color of the A. arguta wines based on CIEL*a*b* parameters and found that the ‘Kuilv’ and ‘Longcheng No.2’ wines had the largest L* value (31.65), the ‘Pinglv’ wines had the greatest a* value (2.88), and the ‘Kuilv’ wines had the largest b* value (5.08) and C*(ab) value (5.66) of the ten samples. A total of eight organic acids were tested in ten samples via high-performance liquid chromatography (HPLC), and we found that there were marked differences in the organic acid contents in different samples (p < 0.05). The main organic acids were citric acid, quinic acid, and malic acid. The aroma description of a wine is one of the keys to its quality. A total of 51 volatile compounds were identified and characterized in ten samples with headspace gas chromatography-ion mobility spectrometry, including 24 esters, 12 alcohols, 9 aldehydes, 3 aldehydes, 2 terpenes, and 1 acid, with the highest total volatile compound content in ‘Fenglv’. There were no significant differences in the types of volatile compounds, but there were significant differences in the contents (p < 0.05). An orthogonal partial least squares discriminant analysis (OPLS-DA) based on the odor activity value (OAV) showed that ethyl butanoate, ethyl pentanoate, ethyl crotonate, ethyl isobutyrate, butyl butanoate, 2-methylbutanal, ethyl isovalerate, and ethyl hexanoate were the main odorant markers responsible for flavor differences between all the A. arguta wines. Sensory evaluation is the most subjective and effective way for consumers to judge A. arguta wine quality. A quantitative descriptive analysis (QDA) of the aroma profiles of ten grapes revealed that the ‘fruity’ and ‘floral’ descriptors are the main and most essential parts of the overall flavor of A. arguta wines. ‘Tianxinbao’ had the highest total aroma score. The flavor and quality of A. arguta wines greatly depend on the type and quality of the A. arguta raw material. Therefore, high-quality raw materials can improve the quality of A. arguta wines. The results of the study provide a theoretical basis for improving the quality of A. arguta wines and demonstrate the application prospects of HS-GC-IMS in detecting A. arguta wine flavors. MDPI 2023-09-06 /pmc/articles/PMC10529418/ /pubmed/37761054 http://dx.doi.org/10.3390/foods12183345 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wen, Jinli
Wang, Yue
Cao, Weiyu
He, Yanli
Sun, Yining
Yuan, Pengqiang
Sun, Bowei
Yan, Yiping
Qin, Hongyan
Fan, Shutian
Lu, Wenpeng
Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis
title Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis
title_full Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis
title_fullStr Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis
title_full_unstemmed Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis
title_short Comprehensive Evaluation of Ten Actinidia arguta Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis
title_sort comprehensive evaluation of ten actinidia arguta wines based on color, organic acids, volatile compounds, and quantitative descriptive analysis
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10529418/
https://www.ncbi.nlm.nih.gov/pubmed/37761054
http://dx.doi.org/10.3390/foods12183345
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