Food and Fermentation Industries >

2024 , Vol. 50 >Issue 8: 253 - 261

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036341

Analysis of characteristics and differences between commercial Marselan wines from three Chinese origins based on of intelligent sensory and GC-MS

  • WANG Yue ,
  • GE Qian ,
  • ZHANG Jing ,
  • MA Tingting ,
  • FANG Yulin ,
  • LI Caihong ,
  • SUN Xiangyu
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  • 1(College of Enology, Northwest A&F University, Yangling 712100, China)
    2(Ningxia Institute of Agricultural Products Quality Standards and Testing Technology, Yinchuan 750002, China)
    3(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)

Received date: 2023-06-02

  Revised date: 2023-08-07

  Online published: 2024-06-11

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Abstract

To improve the understanding of the sensory characteristics of Marselan wines from different regions in China, intelligent sensory characteristics of commercial Marselan wines from three regions(Hebei, Ningxia and Shandong) in China were analyzed and compared using e-nose and e-eye, and quantitative analysis of volatile compound components was conducted by headspace solid-phase microextraction gas chromatographymass.Results showed that the b* values of Marselan wines in Hebei were significantly higher than those in other regions, and Ningxia had the highest a* values and the lowest L* values.Marselan wines in general showed an aging phenomenon of increasing yellow tones (b* values) and brightness (L* values) with ageing.E-nose response value radar map profiles of different regions had the same characteristics, with sensor S2 showing the highest response value and S1 the lowest response value.The profile of Hebei region was most clearly distinguished from Shandong.A total of 100 volatile compounds were detected in the Marselan samples, mainly esters and alcohols.β-damascenone and ethyl caprate were the volatiles with the highest calculated odor activity values.Floral, sweet and fruity aromas were the main aroma characteristics in the Marselan wines from the three regions.Linear discriminant analysis based on volatile compounds content showed a clear distinction between regions.

Key words： Marselan; commercial wine; e-nose; aroma; intelligent sensory

Cite this article

WANG Yue , GE Qian , ZHANG Jing , MA Tingting , FANG Yulin , LI Caihong , SUN Xiangyu . Analysis of characteristics and differences between commercial Marselan wines from three Chinese origins based on of intelligent sensory and GC-MS[J]. Food and Fermentation Industries, 2024 , 50(8) : 253 -261 . DOI: 10.13995/j.cnki.11-1802/ts.036341

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