The Study Of Characteristic Aroma Of Cherry Wine

The aims of this paper were to compare the differences of aroma composition and sensory attributions of different price cherry wines by the HS-SPME, OAV, sensory analysis and statistical analysis, to screen out the key odorants by Gas Chromatography -Olfactometry, aroma recombination, and omission studies.A simple, rapid and solvent-free method has been developed. Four parameters (fiber, temperature and time of extraction, and addition of sodium chloride in the solution) of headspace solid-phase micro-extraction (HS-SPME) were optimized, resulting in the best SPME condition including 8mL sample with 2 g of sodium chloride addition,50/30 μm fiber, 50℃ with 45min.Both the repeatability and reproducibility values were all below 20%. The LODs and LOQs of the method were within the acceptable range. Regression coefficients (R) of detective linearity of the standard curves was higher than 0.9831. Moreover, relative recoveries of analytical targets were achieved in a range of 60.7-125.6% with good relative standard deviation values (≤20.6%). All which showed the SPME method was reliable.Afterwards, three groups cherry wines from different prices were study. A total of 48 compounds were positively identified, additionally,26 volatiles were determined to be the aroma active compounds by OAV. Eight sensory attributes (fruity, floral, fermented, spicy, woody, caramelized, sour and inharmonious) of 3 group cherry wines were evaluated by quantitative descriptive sensory analysis. The sesory results and the compounds with OAV>1 were used to PLSR analysis. Significant differences were shown in three sample sets. The low price wines had good relationship with inharmonious; the medium price wines were related to sour, woody, floral, and spicy aroma; the high price wines showed a higher affinity for fermented, fruity notes and caramelized aroma. The compounds of ethyl benzoate and methyl salicylate and ethyl isovalerate were positively associated with low price wines. Hexyl acetate, eugole, isoamyl acetate and ethyl octanoate had significant connotation with medium price wines. The high price wines were highly associated to ethyl decanoate, phenylethyl alcohol, myrcene, hexanoic acid, octanoic acid,3-methyl-1-butanol, ethyl butyrate, a-terpineol, ethyl acetate, benzaldehyde and (E)-linalol oxide.A total of 34 key odorants were identified in cherry wines by aroma extract dilution analysis (AEDA) and 31 aroma compounds were further demonstrated as important odorants according to odor activity values (OAVs). Furthermore, the aroma was successfully reconstituted by mixing 15 aroma compounds according to the quantitive result of one of the cherry wine samples (H5). Omission experiments further confirmed all ester, ethyl butyrate as the most key odorant, followed by ethyl octanoate and octanoic acid, additionally, ethyl acetate,3-methyl-1-butanol and eugole were all important compounds.