Cargando…

HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China

The aim of this research was to characterize differences and sources of volatile flavor compounds by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA). Three sweet cherry fruits from different cultivars (cv. Tie, Van, and Lap) and their w...

Descripción completa

Detalles Bibliográficos
Autores principales: Liu, Baoxiang, Yang, Yang, Ren, Likun, Su, Zhengbo, Bian, Xin, Fan, Jing, Wang, Yuanyuan, Han, Bing, Zhang, Na
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9781699/
https://www.ncbi.nlm.nih.gov/pubmed/36558197
http://dx.doi.org/10.3390/molecules27249056
_version_ 1784857138367037440
author Liu, Baoxiang
Yang, Yang
Ren, Likun
Su, Zhengbo
Bian, Xin
Fan, Jing
Wang, Yuanyuan
Han, Bing
Zhang, Na
author_facet Liu, Baoxiang
Yang, Yang
Ren, Likun
Su, Zhengbo
Bian, Xin
Fan, Jing
Wang, Yuanyuan
Han, Bing
Zhang, Na
author_sort Liu, Baoxiang
collection PubMed
description The aim of this research was to characterize differences and sources of volatile flavor compounds by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA). Three sweet cherry fruits from different cultivars (cv. Tie, Van, and Lap) and their wines that were produced by the same yeast were detected. The results showed that 27 flavor compounds were identified in cherry fruits, including 10 alcohols, 7 esters, 7 aldehydes, 2 ketones, and 1 organic acid. Twenty-three flavor compounds were identified in cherry wines, including nine esters, eight alcohols, three aldehydes, two organic acids, and one ketone. In cherry fruits, aldehydes, several alcohols, and one ketone were the most prevalent in cv. Tie, and the majority of esters and alcohols in cv. Van. After fermentation, ethanol, butanol, butanal, ethyl propionate, propionaldehyde, 3-hydroxy-2-butanone, and acetic acid increased, whereas 1-hexanol, 3-methyl-3-buten-1-ol, 1-penten-3-ol, ethyl acetate, methyl acetate, (E)-2-hexenal and hexanal decreased. Few differences were detected in the type and content of volatile compounds in cherry wines from cv. Tieton (WT) and cv. Van (WV). Almost all aldehydes are derived from cherry fruits, which cannot be produced during wine-making, and other volatile compounds are almost all produced by saccharomyces cerevisiae. The volatile compounds of cherry wines were determined by row materials and fermentation cultures. Flavor fingerprints were established by HS-GC-IMS and PCA, which provided a theoretical foundation for the evaluation and improvement of flavor quality in cherry wine-making.
format Online
Article
Text
id pubmed-9781699
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-97816992022-12-24 HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China Liu, Baoxiang Yang, Yang Ren, Likun Su, Zhengbo Bian, Xin Fan, Jing Wang, Yuanyuan Han, Bing Zhang, Na Molecules Article The aim of this research was to characterize differences and sources of volatile flavor compounds by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA). Three sweet cherry fruits from different cultivars (cv. Tie, Van, and Lap) and their wines that were produced by the same yeast were detected. The results showed that 27 flavor compounds were identified in cherry fruits, including 10 alcohols, 7 esters, 7 aldehydes, 2 ketones, and 1 organic acid. Twenty-three flavor compounds were identified in cherry wines, including nine esters, eight alcohols, three aldehydes, two organic acids, and one ketone. In cherry fruits, aldehydes, several alcohols, and one ketone were the most prevalent in cv. Tie, and the majority of esters and alcohols in cv. Van. After fermentation, ethanol, butanol, butanal, ethyl propionate, propionaldehyde, 3-hydroxy-2-butanone, and acetic acid increased, whereas 1-hexanol, 3-methyl-3-buten-1-ol, 1-penten-3-ol, ethyl acetate, methyl acetate, (E)-2-hexenal and hexanal decreased. Few differences were detected in the type and content of volatile compounds in cherry wines from cv. Tieton (WT) and cv. Van (WV). Almost all aldehydes are derived from cherry fruits, which cannot be produced during wine-making, and other volatile compounds are almost all produced by saccharomyces cerevisiae. The volatile compounds of cherry wines were determined by row materials and fermentation cultures. Flavor fingerprints were established by HS-GC-IMS and PCA, which provided a theoretical foundation for the evaluation and improvement of flavor quality in cherry wine-making. MDPI 2022-12-19 /pmc/articles/PMC9781699/ /pubmed/36558197 http://dx.doi.org/10.3390/molecules27249056 Text en © 2022 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
Liu, Baoxiang
Yang, Yang
Ren, Likun
Su, Zhengbo
Bian, Xin
Fan, Jing
Wang, Yuanyuan
Han, Bing
Zhang, Na
HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China
title HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China
title_full HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China
title_fullStr HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China
title_full_unstemmed HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China
title_short HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China
title_sort hs-gc-ims and pca to characterize the volatile flavor compounds in three sweet cherry cultivars and their wines in china
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9781699/
https://www.ncbi.nlm.nih.gov/pubmed/36558197
http://dx.doi.org/10.3390/molecules27249056
work_keys_str_mv AT liubaoxiang hsgcimsandpcatocharacterizethevolatileflavorcompoundsinthreesweetcherrycultivarsandtheirwinesinchina
AT yangyang hsgcimsandpcatocharacterizethevolatileflavorcompoundsinthreesweetcherrycultivarsandtheirwinesinchina
AT renlikun hsgcimsandpcatocharacterizethevolatileflavorcompoundsinthreesweetcherrycultivarsandtheirwinesinchina
AT suzhengbo hsgcimsandpcatocharacterizethevolatileflavorcompoundsinthreesweetcherrycultivarsandtheirwinesinchina
AT bianxin hsgcimsandpcatocharacterizethevolatileflavorcompoundsinthreesweetcherrycultivarsandtheirwinesinchina
AT fanjing hsgcimsandpcatocharacterizethevolatileflavorcompoundsinthreesweetcherrycultivarsandtheirwinesinchina
AT wangyuanyuan hsgcimsandpcatocharacterizethevolatileflavorcompoundsinthreesweetcherrycultivarsandtheirwinesinchina
AT hanbing hsgcimsandpcatocharacterizethevolatileflavorcompoundsinthreesweetcherrycultivarsandtheirwinesinchina
AT zhangna hsgcimsandpcatocharacterizethevolatileflavorcompoundsinthreesweetcherrycultivarsandtheirwinesinchina