Differential analysis of volatile flavor substances in 'Vidal' dry white wines from Wuhan, Ningxia regions
The differences of volatile flavor substances in 'Vidal' dry white wines from Wuhan and Ningxia regions collected in 2022 were analyzed by HS-SPME and GC-MS. The results showed that a total of 713 volatile flavor compounds were determined in the dry white wines of the two regions. The type...
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Editorial Department of China Brewing
2024-03-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-109.pdf |
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| author | HOU Yujun, YU Zhongmou, ZHOU Huimin, MENG Lin, LIAO Xiaoli, XIN Haiping |
| author_facet | HOU Yujun, YU Zhongmou, ZHOU Huimin, MENG Lin, LIAO Xiaoli, XIN Haiping |
| author_sort | HOU Yujun, YU Zhongmou, ZHOU Huimin, MENG Lin, LIAO Xiaoli, XIN Haiping |
| collection | DOAJ |
| description | The differences of volatile flavor substances in 'Vidal' dry white wines from Wuhan and Ningxia regions collected in 2022 were analyzed by HS-SPME and GC-MS. The results showed that a total of 713 volatile flavor compounds were determined in the dry white wines of the two regions. The types of volatile flavor components of 'Vidal' dry wines from the different regions were basically the same, but the content of each component was obviously different, and there were 36 kinds of volatile flavor substances that affect the flavor of the two wines. The results of Sankey diagram of flavor omics showed that the difference between the wines from two regions were mainly concentrated in the sensory flavors of fruit, green, sweet, waxy, herbal and wood. Through orthogonal partial least squares discriminant analysis (OPLS-DA) and variable projected importance (VIP) value analysis, eight volatile flavor substances, including 1-heptanol, 5-methyl-(E)-2-hepten-4-one and β-ethyl phenylacetate were identified as the main characteristic markers to distinguish the flavor difference of Ningxia and Wuhan 'Vidal' dry white wine. The study effectively realized the identification and differentiation of volatile substances in Wuhan and Ningxia 'Vidal' dry white, and explained the source of flavor differences. |
| format | Article |
| id | doaj-art-e3e9f6a621c248a8b7f012df9e2b9d0b |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-03-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-e3e9f6a621c248a8b7f012df9e2b9d0b2025-08-20T02:45:52ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-03-0143310911510.11882/j.issn.0254-5071.2024.03.017Differential analysis of volatile flavor substances in 'Vidal' dry white wines from Wuhan, Ningxia regionsHOU Yujun, YU Zhongmou, ZHOU Huimin, MENG Lin, LIAO Xiaoli, XIN Haiping0Wuhan Botanical Garden, Chinese Academy of Sciences, Wuhan 430074, ChinaThe differences of volatile flavor substances in 'Vidal' dry white wines from Wuhan and Ningxia regions collected in 2022 were analyzed by HS-SPME and GC-MS. The results showed that a total of 713 volatile flavor compounds were determined in the dry white wines of the two regions. The types of volatile flavor components of 'Vidal' dry wines from the different regions were basically the same, but the content of each component was obviously different, and there were 36 kinds of volatile flavor substances that affect the flavor of the two wines. The results of Sankey diagram of flavor omics showed that the difference between the wines from two regions were mainly concentrated in the sensory flavors of fruit, green, sweet, waxy, herbal and wood. Through orthogonal partial least squares discriminant analysis (OPLS-DA) and variable projected importance (VIP) value analysis, eight volatile flavor substances, including 1-heptanol, 5-methyl-(E)-2-hepten-4-one and β-ethyl phenylacetate were identified as the main characteristic markers to distinguish the flavor difference of Ningxia and Wuhan 'Vidal' dry white wine. The study effectively realized the identification and differentiation of volatile substances in Wuhan and Ningxia 'Vidal' dry white, and explained the source of flavor differences.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-109.pdfwine|volatile flavor substances|different regions|differential substance|orthogonal partial least squares discriminant analysis |
| spellingShingle | HOU Yujun, YU Zhongmou, ZHOU Huimin, MENG Lin, LIAO Xiaoli, XIN Haiping Differential analysis of volatile flavor substances in 'Vidal' dry white wines from Wuhan, Ningxia regions Zhongguo niangzao wine|volatile flavor substances|different regions|differential substance|orthogonal partial least squares discriminant analysis |
| title | Differential analysis of volatile flavor substances in 'Vidal' dry white wines from Wuhan, Ningxia regions |
| title_full | Differential analysis of volatile flavor substances in 'Vidal' dry white wines from Wuhan, Ningxia regions |
| title_fullStr | Differential analysis of volatile flavor substances in 'Vidal' dry white wines from Wuhan, Ningxia regions |
| title_full_unstemmed | Differential analysis of volatile flavor substances in 'Vidal' dry white wines from Wuhan, Ningxia regions |
| title_short | Differential analysis of volatile flavor substances in 'Vidal' dry white wines from Wuhan, Ningxia regions |
| title_sort | differential analysis of volatile flavor substances in vidal dry white wines from wuhan ningxia regions |
| topic | wine|volatile flavor substances|different regions|differential substance|orthogonal partial least squares discriminant analysis |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-3-109.pdf |
| work_keys_str_mv | AT houyujunyuzhongmouzhouhuiminmenglinliaoxiaolixinhaiping differentialanalysisofvolatileflavorsubstancesinvidaldrywhitewinesfromwuhanningxiaregions |