Characterization of flavor frame in grape wines detected by HS-SPME-GC-MS coupled with HPLC, electronic nose, and electronic tongue
To analyze the flavor components in 17 commercially available wine samples from seven grape varieties (Cabernet Sauvignon, Cabernet Gernischt, Shiraz, Merlot, Pinot Noir, Tempranillo and Chardonnay), comprehensive flavor characterization, volatile and non-volatile compounds of grape wines were evalu...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2023-02-01
|
| Series: | Food Materials Research |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/FMR-2023-0009 |
| _version_ | 1797293269007204352 |
|---|---|
| author | Xia Fan Leiqing Pan Rongshun Chen |
| author_facet | Xia Fan Leiqing Pan Rongshun Chen |
| author_sort | Xia Fan |
| collection | DOAJ |
| description | To analyze the flavor components in 17 commercially available wine samples from seven grape varieties (Cabernet Sauvignon, Cabernet Gernischt, Shiraz, Merlot, Pinot Noir, Tempranillo and Chardonnay), comprehensive flavor characterization, volatile and non-volatile compounds of grape wines were evaluated by headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), electronic nose (E-nose), electronic tongue (E-tongue), high performance liquid chromatography (HPLC) and automatic amino acids analyzer. According to GC-MS analysis, a total of 86 volatile compounds were identified, mainly including alcohols, esters, phenols, terpenes and norisoprenoids. Results showed that significant differences of contents of free amino acids and radar fingerprint chart of E-tongue technology were recorded for the 17 grape wines. Moreover, principal component analysis (PCA) of E-nose and E-tongue were used to distinguish the different grape wines effectively, with the cumulative contribution rate accounting for 92.33% and 91.78%, respectively. The results prove that sensors W2S and W1W in the E-nose for wines have a higher influence in the current pattern file. The most abundant phenol in 17 wine samples is catechin. The differences in species and contents of volatile and non-volatile substances give the unique flavor of different grape wines. The results demonstrated that the above mentioned equipment are useful for in-depth grape wine flavor analysis. |
| first_indexed | 2024-03-07T20:10:26Z |
| format | Article |
| id | doaj.art-f8fe3361b2d84672a650444b6b16cfd3 |
| institution | Directory Open Access Journal |
| issn | 2771-4683 |
| language | English |
| last_indexed | 2024-03-07T20:10:26Z |
| publishDate | 2023-02-01 |
| publisher | Maximum Academic Press |
| record_format | Article |
| series | Food Materials Research |
| spelling | doaj.art-f8fe3361b2d84672a650444b6b16cfd32024-02-28T01:36:14ZengMaximum Academic PressFood Materials Research2771-46832023-02-013111010.48130/FMR-2023-0009FMR-2023-0009Characterization of flavor frame in grape wines detected by HS-SPME-GC-MS coupled with HPLC, electronic nose, and electronic tongueXia Fan0Leiqing Pan1Rongshun Chen2College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Sciences, Nanjing Agricultural University, Nanjing 210095, ChinaTo analyze the flavor components in 17 commercially available wine samples from seven grape varieties (Cabernet Sauvignon, Cabernet Gernischt, Shiraz, Merlot, Pinot Noir, Tempranillo and Chardonnay), comprehensive flavor characterization, volatile and non-volatile compounds of grape wines were evaluated by headspace solid phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS), electronic nose (E-nose), electronic tongue (E-tongue), high performance liquid chromatography (HPLC) and automatic amino acids analyzer. According to GC-MS analysis, a total of 86 volatile compounds were identified, mainly including alcohols, esters, phenols, terpenes and norisoprenoids. Results showed that significant differences of contents of free amino acids and radar fingerprint chart of E-tongue technology were recorded for the 17 grape wines. Moreover, principal component analysis (PCA) of E-nose and E-tongue were used to distinguish the different grape wines effectively, with the cumulative contribution rate accounting for 92.33% and 91.78%, respectively. The results prove that sensors W2S and W1W in the E-nose for wines have a higher influence in the current pattern file. The most abundant phenol in 17 wine samples is catechin. The differences in species and contents of volatile and non-volatile substances give the unique flavor of different grape wines. The results demonstrated that the above mentioned equipment are useful for in-depth grape wine flavor analysis.https://www.maxapress.com/article/doi/10.48130/FMR-2023-0009grape winesflavorhs-spme-gc-mse-nosee-tonguehplc |
| spellingShingle | Xia Fan Leiqing Pan Rongshun Chen Characterization of flavor frame in grape wines detected by HS-SPME-GC-MS coupled with HPLC, electronic nose, and electronic tongue Food Materials Research grape wines flavor hs-spme-gc-ms e-nose e-tongue hplc |
| title | Characterization of flavor frame in grape wines detected by HS-SPME-GC-MS coupled with HPLC, electronic nose, and electronic tongue |
| title_full | Characterization of flavor frame in grape wines detected by HS-SPME-GC-MS coupled with HPLC, electronic nose, and electronic tongue |
| title_fullStr | Characterization of flavor frame in grape wines detected by HS-SPME-GC-MS coupled with HPLC, electronic nose, and electronic tongue |
| title_full_unstemmed | Characterization of flavor frame in grape wines detected by HS-SPME-GC-MS coupled with HPLC, electronic nose, and electronic tongue |
| title_short | Characterization of flavor frame in grape wines detected by HS-SPME-GC-MS coupled with HPLC, electronic nose, and electronic tongue |
| title_sort | characterization of flavor frame in grape wines detected by hs spme gc ms coupled with hplc electronic nose and electronic tongue |
| topic | grape wines flavor hs-spme-gc-ms e-nose e-tongue hplc |
| url | https://www.maxapress.com/article/doi/10.48130/FMR-2023-0009 |
| work_keys_str_mv | AT xiafan characterizationofflavorframeingrapewinesdetectedbyhsspmegcmscoupledwithhplcelectronicnoseandelectronictongue AT leiqingpan characterizationofflavorframeingrapewinesdetectedbyhsspmegcmscoupledwithhplcelectronicnoseandelectronictongue AT rongshunchen characterizationofflavorframeingrapewinesdetectedbyhsspmegcmscoupledwithhplcelectronicnoseandelectronictongue |