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Ling M, Bai X, Cui D, Shi Y, Duan C, Lan Y. An efficient methodology for modeling to predict wine aroma expression based on quantitative data of volatile compounds: A case study of oak barrel-aged red wines. Food Res Int 2023; 164:112440. [PMID: 36738004 DOI: 10.1016/j.foodres.2022.112440] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/26/2022] [Accepted: 12/29/2022] [Indexed: 01/01/2023]
Abstract
Correlating aroma expression with volatile compounds has long been an ambition in researches of flavor chemistry. To propose a reliable methodology to depict wine aroma, 76 oak barrel-aged dry red wines were investigated through the combination of machine learning algorithm and multivariate analysis. Aromatic characteristic was evaluated by quantitative descriptive analysis (QDA), while non- or oak derived volatiles were detected by HS-SPME-GC-MS and targeted SPE-GC-QqQ-MS/MS, respectively. Results showed that variable importance for projection values (VIPs) from partial least-squares regression (PLSR) and mean decrease accuracy (MDA) from random forest were efficient parameters for feature selection. The correlating accuracy of the optimal PLSR model to predict intensities of different aroma characteristics through selected volatile compounds could achieve 0.754 to 0.943, representing potential application to manage wine aroma by chemical assay in winemaking. From the perspective of mathematical modeling in the real wine matrix, the network analysis between aroma characteristics and key volatile compounds indicated that the expression of oak aroma was not only directly contributed by volatiles derived from oak wood, but also influenced by ethyl esters, including ethyl acetate, ethyl butanoate, ethyl hexanoate, ethyl decanoate, and ethyl nonanoate.
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Affiliation(s)
- Mengqi Ling
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Xiaoxuan Bai
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Dongsheng Cui
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Ying Shi
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yibin Lan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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A Targeted and an Untargeted Metabolomics Approach to the Volatile Aroma Profile of Young 'Maraština' Wines. Metabolites 2022; 12:metabo12121295. [PMID: 36557333 PMCID: PMC9780986 DOI: 10.3390/metabo12121295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/07/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022] Open
Abstract
This study investigated the detailed volatile aroma profile of young white wines of Maraština, Vitis Vinifera L., produced by spontaneous fermentation. The wines were produced from 10 vineyards located in two Dalmatian subregions (Northern Dalmatia and Central and Southern Dalmatia). Volatile compounds from the wine samples were isolated by solid-phase extraction (SPE) and analyzed by an untargeted approach using two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC/TOF-MS) and a targeted approach by gas chromatography-tandem mass spectrometry (GC-MS/MS). A comprehensive two-dimensional GC×GC analysis detailed the total volatile metabolites in the wines due to its excellent separation ability. More than 900 compounds were detected after untargeted profiling; 188 of them were identified or tentatively identified. A total of 56 volatile compounds were identified and quantified using GC-MS/MS analysis. The predominant classes in Maraština wines were acids, esters, and alcohols. The key odorants with odor activity values higher than one were β-damascenone, ethyl caprylate, ethyl isovalerate, ethyl 2-methylbutyrate, ethyl caproate, isopentyl acetate, ethyl butyrate, and phenylacetaldehyde. The metabolomics approach can provide a large amount of information and can help to anticipate variation in wines or change winemaking procedures.
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Castejón-Musulén O, Manuel Aragón-Capone A, Ontañón I, Peña C, Ferreira V, Bueno M. Accurate quantitative determination of the total amounts of Strecker aldehydes contained in wine. Assessment of their presence in table wines. Food Res Int 2022; 162:112125. [DOI: 10.1016/j.foodres.2022.112125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 09/27/2022] [Accepted: 11/06/2022] [Indexed: 11/13/2022]
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LU L, MI J, CHEN X, LUO Q, LI X, HE J, ZHAO R, JIN B, YAN Y, CAO Y. Analysis on volatile components of co-fermented fruit wines by Lycium ruthenicum murray and wine grapes. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.12321] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Lu LU
- National Wolfberry Engineering Research Center, China
| | - Jia MI
- National Wolfberry Engineering Research Center, China
| | | | - Qing LUO
- National Wolfberry Engineering Research Center, China
| | - Xiaoying LI
- National Wolfberry Engineering Research Center, China
| | - Jun HE
- National Wolfberry Engineering Research Center, China
| | - Rong ZHAO
- National Wolfberry Engineering Research Center, China
| | - Bo JIN
- National Wolfberry Engineering Research Center, China
| | - Yamei YAN
- National Wolfberry Engineering Research Center, China
| | - Youlong CAO
- National Wolfberry Engineering Research Center, China
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Qian X, Lan Y, Han S, Liang N, Zhu B, Shi Y, Duan C. Comprehensive investigation of lactones and furanones in icewines and dry wines using gas chromatography-triple quadrupole mass spectrometry. Food Res Int 2020; 137:109650. [PMID: 33233229 DOI: 10.1016/j.foodres.2020.109650] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 08/01/2020] [Accepted: 08/27/2020] [Indexed: 10/23/2022]
Abstract
A number of lactones and furanones associated with pleasant odorants play a vital role in grape and wine aroma profiles. However, they are usually present at trace levels and are particularly challenging to measure. In this work, an optimized method based on solid-phase extraction (SPE) coupled with gas chromatography-triple quadrupole mass spectrometry (GC-QqQ-MS/MS) was developed for simultaneous determination of 14 lactones and 3 furanones. The validation was carried out using different types of wine as matrices, and satisfactory linearity, sensitivity, trueness and precision were confirmed. Furaneol and sotolon showed significantly lower limits of detection (LODs) in three real wines compared to model wine due to the matrix effect. Furthermore, the method was successfully applied to investigate the concentration range of lactones and furanones in several icewines, dry red and white wines. Icewines contained higher concentrations of most lactones and furanones compared with dry red and white wines. Partial least squares-discriminate analysis (PLS-DA) also indicated that γ-hexa-, γ-octa-, γ-nona-, γ-deca-, δ-hexa-, and δ-decalactone, as well as 5,6-dihydro-6-pentyl-2H-pyran-2-one (C10 massoia lactone), sotolon and homofuraneol contributed greatly to the discrimination between icewines and dry wines. Moreover, the calculation of odor activity value (OAV) suggested that γ-octa-, γ-nona-, and γ-decalactone, as well as furaneol and homofuraneol contributed greatest to the aroma of icewines.
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Affiliation(s)
- Xu Qian
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yibin Lan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Shen Han
- Technology Center, Beijing Customs, Beijing 100026, China
| | - Nana Liang
- Technology Center, Beijing Customs, Beijing 100026, China
| | - Baoqing Zhu
- Beijing Advanced Innovation Center for Tree Breeding by Molecular Design, Beijing Forestry University, Beijing 100083, China; College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
| | - Ying Shi
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China.
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Zhang X, Kontoudakis N, Šuklje K, Antalick G, Blackman JW, Rutledge DN, Schmidtke LM, Clark AC. Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:13331-13343. [PMID: 32066244 DOI: 10.1021/acs.jafc.9b07164] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This work investigated the influence of grape variety, vineyard location, and grape harvest maturity, combined with different oxygen availability treatments, on red wine composition during bottle aging. Chemometric analysis of wine compositional data (i.e., wine color parameters, SO2, metals, and volatile compounds) demonstrated that the wine samples could be differentiated according to the different viticultural or bottle-aging factors. Grape variety, vineyard location, and grape maturity showed greater influence on wine composition than bottle-aging conditions. For most measured wine compositional variables, the evolution patterns adopted from the viticultural factors were not altered by oxygen availability treatment. However, contrasting evolution patterns for some variables were observed according to specific viticultural factors, with examples including dimethyl sulfide, phenylacetaldehyde, maltol, and β-damascenone for vineyard locations, 2-methylbutanal, 1,4-cineole, and linalool for grape variety, and methanethiol, methional, and homofuraneol for grape maturity.
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Affiliation(s)
- Xinyi Zhang
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
| | - Nikolaos Kontoudakis
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
- Department of Food Science and Human Nutrition, Laboratory of Oenology, Agricultural University of Athens, 86 Iera Odos, Athens 11855, Greece
| | - Katja Šuklje
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- Department of Fruit Growing, Viticulture and Oenology, Agricultural Institute of Slovenia, Hacquetova 17, Ljubljana 1000, Slovenia
| | - Guillaume Antalick
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- Wine Research Centre, Univerza v Novi Gorici, Vipavska 13, Nova Gorica 5000, Slovenia
| | - John W Blackman
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
| | - Douglas N Rutledge
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 75005 Paris, France
| | - Leigh M Schmidtke
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
| | - Andrew C Clark
- National Wine and Grape Industry Centre, Wagga Wagga, New South Wales 2678, Australia
- School of Agricultural and Wine Sciences, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales 2678, Australia
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