Floral infusions: Elevating the bouquet of non-alcoholic chardonnay wine beverage
This study explores the impact of natural flower extracts from Prunus persica, Rosa chinensis, and Lilium bulbiferum to enhance the aroma of dealcoholized Chardonnay wine, addressing the sensory deficiencies commonly associated with dealcoholized wine beverages (DWBs). The investigation revealed a r...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009039 |
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| author | Tengzhen Ma Faisal Eudes Sam |
| author_facet | Tengzhen Ma Faisal Eudes Sam |
| author_sort | Tengzhen Ma |
| collection | DOAJ |
| description | This study explores the impact of natural flower extracts from Prunus persica, Rosa chinensis, and Lilium bulbiferum to enhance the aroma of dealcoholized Chardonnay wine, addressing the sensory deficiencies commonly associated with dealcoholized wine beverages (DWBs). The investigation revealed a richer bouquet of aromatic compounds, particularly higher alcohols, esters, and terpenes, which significantly elevated the aromatic profile of treated wines without altering their physicochemical properties. Principal Component Analysis (PCA) showed distinct aroma profiles between control and flower extract-DWBs, with the latter exhibiting enhanced floral and fruity characteristics. Additionally, Partial Least Squares Regression (PLSR) showed a positive correlation between specific volatile classes especially terpenes and esters, sensory attributes of floral and fruity notes, highlighting the crucial role of these compounds in enhancing overall aroma. These findings not only present a promising opportunity to improve the appeal of DWBs, but also suggest a potential for broader applications in the beverage industry. |
| format | Article |
| id | doaj-art-2188e5f2f212453abfc37597ca1fea6e |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-2188e5f2f212453abfc37597ca1fea6e2025-08-20T02:49:49ZengElsevierFood Chemistry: X2590-15752024-12-012410201510.1016/j.fochx.2024.102015Floral infusions: Elevating the bouquet of non-alcoholic chardonnay wine beverageTengzhen Ma0Faisal Eudes Sam1Corresponding author.; College of Food Science and Engineering, Gansu Agricultural University, Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070, ChinaCollege of Food Science and Engineering, Gansu Agricultural University, Research and Development Center of Wine Industry in Gansu Province, Lanzhou 730070, ChinaThis study explores the impact of natural flower extracts from Prunus persica, Rosa chinensis, and Lilium bulbiferum to enhance the aroma of dealcoholized Chardonnay wine, addressing the sensory deficiencies commonly associated with dealcoholized wine beverages (DWBs). The investigation revealed a richer bouquet of aromatic compounds, particularly higher alcohols, esters, and terpenes, which significantly elevated the aromatic profile of treated wines without altering their physicochemical properties. Principal Component Analysis (PCA) showed distinct aroma profiles between control and flower extract-DWBs, with the latter exhibiting enhanced floral and fruity characteristics. Additionally, Partial Least Squares Regression (PLSR) showed a positive correlation between specific volatile classes especially terpenes and esters, sensory attributes of floral and fruity notes, highlighting the crucial role of these compounds in enhancing overall aroma. These findings not only present a promising opportunity to improve the appeal of DWBs, but also suggest a potential for broader applications in the beverage industry.http://www.sciencedirect.com/science/article/pii/S2590157524009039Chardonnay wineDealcoholizationFloral extractReverse osmosisTerpene |
| spellingShingle | Tengzhen Ma Faisal Eudes Sam Floral infusions: Elevating the bouquet of non-alcoholic chardonnay wine beverage Food Chemistry: X Chardonnay wine Dealcoholization Floral extract Reverse osmosis Terpene |
| title | Floral infusions: Elevating the bouquet of non-alcoholic chardonnay wine beverage |
| title_full | Floral infusions: Elevating the bouquet of non-alcoholic chardonnay wine beverage |
| title_fullStr | Floral infusions: Elevating the bouquet of non-alcoholic chardonnay wine beverage |
| title_full_unstemmed | Floral infusions: Elevating the bouquet of non-alcoholic chardonnay wine beverage |
| title_short | Floral infusions: Elevating the bouquet of non-alcoholic chardonnay wine beverage |
| title_sort | floral infusions elevating the bouquet of non alcoholic chardonnay wine beverage |
| topic | Chardonnay wine Dealcoholization Floral extract Reverse osmosis Terpene |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009039 |
| work_keys_str_mv | AT tengzhenma floralinfusionselevatingthebouquetofnonalcoholicchardonnaywinebeverage AT faisaleudessam floralinfusionselevatingthebouquetofnonalcoholicchardonnaywinebeverage |