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Feng, Yiming; Liu, Min; Ouyang, Yanan; Zhao, Xianfang; Ju, Yanlun; Fang, Yulin (2015)
Publisher: Co-Action Publishing
Journal: Food & Nutrition Research
Languages: English
Types: Article
Subjects: Nutrition. Foods and food supply, Food Related Nutrition, raspberry, Original Article, TX341-641, romatic compounds; Raspberry;Strawberry; Mulberry;, aroma compounds, strawberry, solid-phase microextraction, mulberry, Food science
Background: Although grape wines have firmly dominated the production and consumption markets of fruit wines, raspberry, strawberry, and mulberry have been utilized to make wines because of their joyful aroma and high contents of polyphenolic phytochemicals and essential fatty acids. However, little is known about aromatic compounds of the wines produced from these three fruits.Methods: The aromatic composition of fruit wines produced from raspberry, strawberry, mulberry, and red grape was analyzed by GC-MS. Odor activity values (OAVs) and relative odor contributions (ROCs) were used to estimate the sensory contribution of the aromatic compounds to the overall flavor of the wines.Results: In strawberry, raspberry, and mulberry wines, 27, 30, and 31 odorants were detected, respectively. Alcohols formed the most abundant group, followed by esters and acids. The grape wine contained a wider variety (16 types) of alcohols, and 4-methyl-2-pentanol and 2,3-butanediol were not present in the three fruit wines. The quantity of esters in raspberry (1.54%) and mulberry wines (2.08%) were higher than those of strawberry wine (0.78%), and mulberry wine contained more types of esters. There were no significant differences of acids between the three fruit wines and the control wine. In addition, 2-heptanone, 2-octanone, 2-nonanone, and 2-undecanone were unique to raspberry wine, and nonanal was present only in mulberry wine. The indistinguishable aroma of the three fruit wines was attributed to the dominance of fruity and floral odor components derived from ethyl esters of fatty acids and their contributions to the global aroma of the three fruit wines.Conclusion: The present study demonstrated that there were significant differences in the volatile components of fruit wines made from raspberry, strawberry, and mulberry. The aroma compounds were more abundant in the raspberry and mulberry wines than in the strawberry wine, but the quality of strawberry wine was superior to raspberry and mulberry wines.Keywords: aroma compounds; solid-phase microextraction; strawberry; raspberry; mulberry(Published: 27 November 2015)Citation: Food & Nutrition Research 2015, 59: 29290 - http://dx.doi.org/10.3402/fnr.v59.29290
  • The results below are discovered through our pilot algorithms. Let us know how we are doing!

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    • 38. Liu WH, Wang J. Brewing technology of strawberry wine & GC analysis of its flavoring components. Liquor-Making Sci Technol 2006; 12: E93 6.
    • 39. Chen J, Kan J, Yang RS. Gas chromatography-mass spectrometric analysis of aroma components in mulberry from different varieties. Food Sci 2010; 31: E239 43.
    • 40. Liu W, Chen L, Wu ZM, Lin Y, Wu JR, Chen L nalysis of aromatic composition of mulberry wine fermented with different yeast strains (China). Food Res Dev 2013; 34: E212 7.
    • 41. Nikfardjam MP, Maier D. development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice. Food Chem 2011; 126: E1926 33.
    • Jagtap, UB, Bapat, VA. Phenolic composition and antioxidant capacity of wine prepared from custard apple (Annona squamosa L.) fruits. J Food Process Preserv. 2015; 38: E175-82
    • Bradish, CM, Yousef, GG, Ma, GY, Perkins-Veazie, P, Fernandez, GE. Anthocyanin, carotenoid, tocopherol, and ellagitannin content of red raspberry cultivars grown under field or high tunnel cultivation in the Southeastern United States. J Am Soc Hortic Sci. 2015; 140: E163-71
    • Häkkinen, S, Heinonen, M, Kärenlampi, S, Mykkänen, H, Ruuskanen, J, Törrönen, R. Screening of Selected Flavonoids and Phenolic Acids in 19 Berries. Food Res Int. 1999; 32: E345-53
    • Ross, HA, McDougall, GJ, Stewart, D. Antiproliferative activity is predominantly associated with ellagitannins in raspberry extracts. Phytochemistry. 2007; 68: E218-28
    • Cekic, C, Ozgen, M. Comparison of antioxidant capacity and phytochemical properties of wild and cultivated red raspberries (Rubus idaeus L.). J Food Compos Anal. 2010; 23: E540-4
    • Isik, E, Sahin, S, Demir, C, Turkben, C. Determination of total phenolic content of raspberry and blackberry cultivars by immobilized horseradish peroxidase bioreactor. J Food Compos Anal. 2011; 24: E944-9
    • Lambert, Y, Demazeau, G, Largeteau, A, Bouvier, JM. Changes in aromatic volatile composition of strawberry after high pressure treatment. Food Chem. 1999; 67: E7-16
    • Jacques, AC, Chaves, FC, Zambiazi, RC, Brasil, MC, Caramao, EB. Bioactive and volatile organic compounds in Southern Brazilian blackberry (Rubus fruticosus) fruit cv. Tupy. Food Sci Technol. 2014; 34: E636-43
    • Modise, DM. Does freezing and thawing affect the volatile profile of strawberry fruit (Fragaria x ananassa Duch.)?. Biol Technol. 2008; 50: E25-30
    • Ercisli, S, Orhan, E. Chemical composition of white (Morus alba), red (Morus rubra) and black (Morus nigra) mulberry fruits. Food Chem. 2007; 103: E1380-4
    • Jiang, Y, Nie, W-J. Chemical properties in fruits of mulberry species from the Xinjiang province of China. Food Chem. 2015; 174: E460-6
    • Simopoulos, AP, Salem, N. Fatty acids and lipids from cell biology to human disease. Lipids. 1996; 31 (Suppl): S1
    • Moing, A, Renaud, C, Gaudillere, M, Raymond, P, Roudeillac, P, Denoyes-Rothan, B. Biochemical changes during fruit development of four strawberry cultivars. J Am Soc Hortic Sci. 2001; 126: E394-403
    • Song, J, Forney, CF. Flavour volatile production and regulation in fruit. Can J Plant Sci. 2008; 88: E537-50
    • Goulas, V, Manganaris, GA. The effect of postharvest ripening on strawberry bioactive composition and antioxidant potential. J Sci Food Agr. 2011; 91: E1907-14
    • Klie, S, Osorio, S, Tohge, T, Drincovich, MF, Fait, A, Giovannoni, JJ. Conserved changes in the dynamics of metabolic processes during fruit development and ripening across species. Plant Physiol. 2014; 164: E55-68
    • Plutowska, B, Wardencki, W. Application of gas chromatography-olfactometry (GC–O) in analysis and quality assessment of alcoholic beverages – a review. Food Chem. 2008; 107: E449-63
    • Canuti, V, Conversano, M, Calzi, ML, Heymann, H, Matthews, MA, Ebeler, SE. Headspace solid-phase microextraction-gas chromatography-mass spectrometry for profiling free volatile compounds in Cabernet Sauvignon grapes and wines. J Chromatogr A. 2009; 1216: E3012-22
    • de Ancos, B, Ibanez, E, Reglero, G, Cano, MP. Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit. J Agric Food Chem. 2000; 48: E873-9
    • Xu, HD, Kou, LP, Jiang, L. Study on the processing technology of blackberry dry wine. J Northwest Forestry Univ. 2004; 19: E113-5
    • Fang, YL, Zhang, L, Song, JQ, Song, S, Xue, F, Chang, W. Determination of volatile compounds of Rubus idaeus fruits and their fermented products. Sci Silvae Sinicae. 2007; 43: E133-8
    • Zhang, M, Xu, Q, Duan, C, Qu, W, Wu, Y. Comparative study of aromatic compounds in young red wines from Cabernet Sauvignon, cabernet franc, and cabernet gernischt varieties in China. J Food Sci. 2007; 72: E248-52
    • Li, H, Wang, H, Yuan, CL, Wang, SS. Wine chemistry. 2005: 136
    • Ohloff, G. The fashion of odors and their chemical perspectives: scent and fragrances. 1994: 57.
    • Antonelli, A, Castellari, L, Zambonelli, C, Carnacini, A. Yeast influence on volatile composition of wines. J Agric Food Chem. 1999; 47: E1139-44
    • Li, X, Chan, LJ, Yu, B, Curran, P, Liu, SQ. Influence of Saccharomyces cerevisiae and Williopsis saturnus var. mrakll on mango wine characteristics. Acta Aliment Hung. 2014; 43: E473-81
    • Garde, CT, Lorenzo, C, Carot, JM, Jabaloyes, JM, Esteve, MD, Salinas, MR. Statistical differentiation of wines of different geographic origin and aged in barrel according to some volatile components and ethylphenols. Food Chem. 2008; 111: E1025-31
    • Nordest, C, Bergtsson, A, Bennet, P, Lindstrom, I, Ayrapaa, T. Technical measures to control the formation of esters during beer fermentation. 1975
    • Gil, M, Cabellos, JM, Arroyo, T, Prodanov, M. Characterization of the volatile fraction of young wines from the denomination of origin “Vinos de Madrid” (Spain). Anal Chim Acta. 2006; 563: E145-53
    • Lee, SJ, Rathbone, D, Asimont, S, Adden, R, Ebeler, SE. Dynamic changes in ester formation during chardonnay juice fermentations with different yeast inoculation and initial brix conditions. Am J Enol Viticult. 2004; 55: E346-53
    • Schreirer, P. Flavor composition of wines – a view. Rev Food Sci Nutr. 1979; 12: E59-111
    • Hernanz, D, Gallo, V, Recamales, AF, Melendez-Martinez, AJ, Gonzalez-Miret, ML, Heredia, FJ. Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties zalema and colombard. Food Chem. 2009; 113: E530-7
    • Joyeux, A, Lafon-Lafourcade, S, Ribereau-Gayon, P. Evolution of acetic acid bacteria during fermentation and storage of wine. Appl Environ Microb. 1984; 48: E153-6
    • Lopes, JA, da Ponte, MN. Ternary-phase equilibria for CO2 +3-methyl – 1-butanol+2-phenylethanol. J Supercrit Fluids. 2005; 34: E189-94
    • Vilanova, M, Genisheva, Z, Masa, A, Oliveira, JM. Correlation between volatile composition and sensory properties in Spanish Albarino wines. Microchem J. 2010; 95: E240-6
    • Juanola, R, Guerrero, L, Subira, D, Salvado, V, Insa, S, Garcia Regueiro, JA. Relationship between sensory and instrumental analysis of 2, 4, 6-trichloroanisole in wine and cork stoppers. Anal Chim Acta. 2004; 513: E291-7
    • Chanjirakul, K, Wang, SY, Wang, CY, Siriphanich, J. Effect of natural volatile compounds on antioxidant capacity and antioxidant enzymes in raspberries. Postharvest Biol Technol. 2006; 40: E106-15
    • Liu, WH, Wang, J. Brewing technology of strawberry wine & GC analysis of its flavoring components. Liquor-Making Sci Technol. 2006; 12: E93-6
    • Chen, J, Kan, J, Yang, RS. Gas chromatography-mass spectrometric analysis of aroma components in mulberry from different varieties. Food Sci. 2010; 31: E239-43
    • Liu, W, Chen, L, Wu, ZM, Lin, Y, Wu, JR, Chen, L. nalysis of aromatic composition of mulberry wine fermented with different yeast strains (China). Food Res Dev. 2013; 34: E212-7
    • Nikfardjam, MP, Maier, D. development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice. Food Chem. 2011; 126: E1926-33
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