A1 Vertaisarvioitu alkuperäisartikkeli tieteellisessä lehdessä
Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses
Tekijät: Lin Yanxin, Liu Yaran, Liu Shuxun, Kortesniemi Maaria, Liu Jiani, Zhu Baoqing, Laaksonen Oskar
Kustantaja: Elsevier
Julkaisuvuosi: 2022
Journal: Food Research International
Tietokannassa oleva lehden nimi: FOOD RESEARCH INTERNATIONAL
Lehden akronyymi: FOOD RES INT
Artikkelin numero: 110809
Vuosikerta: 151
Numero: 1
Sivujen määrä: 16
ISSN: 0963-9969
eISSN: 1873-7145
DOI: https://doi.org/10.1016/j.foodres.2021.110809
Verkko-osoite: https://doi.org/10.1016/j.foodres.2021.110809
Tiivistelmä
The sensory and chemical profiles of commercial bog bilberry (BB) wines were investigated using a multi-analytical approach. Sensory test included scaling and check-all-that-apply (CATA) method with questions on liking of BB wine. The sensory data was correlated with their volatile compound profiles determined using gas chromatography coupled with quadrupole and orbitrap mass spectrometry (GC-Quadrupole/Orbitrap-MS). In general, all BB wines were characterized with "fruity", "blueberry" and "floral" odors and "sour", "mouth puckering" and "sweet" flavors. Samples more frequently characterized as "fruity" and "floral" in CATA were preferred by the panelists (n = 93). High relative proportions of o-cymene, p-cymenene, 1-octen-3-one and 3-ethylphenol in a sample (described as "ginger" and "chili") resulted in a lower liking rating. Similarly, generally disliked sample described with "Chinese herbs" and "licorice" was characterized by compounds 3-methylpentan1-ol, 1,1,6-trimethyl-1,2-dihydronaphthalene, and 4-vinylphenol. The data will give novel information for berry wine and beverage industry on the quality factors of BB wines linked to higher acceptance.
The sensory and chemical profiles of commercial bog bilberry (BB) wines were investigated using a multi-analytical approach. Sensory test included scaling and check-all-that-apply (CATA) method with questions on liking of BB wine. The sensory data was correlated with their volatile compound profiles determined using gas chromatography coupled with quadrupole and orbitrap mass spectrometry (GC-Quadrupole/Orbitrap-MS). In general, all BB wines were characterized with "fruity", "blueberry" and "floral" odors and "sour", "mouth puckering" and "sweet" flavors. Samples more frequently characterized as "fruity" and "floral" in CATA were preferred by the panelists (n = 93). High relative proportions of o-cymene, p-cymenene, 1-octen-3-one and 3-ethylphenol in a sample (described as "ginger" and "chili") resulted in a lower liking rating. Similarly, generally disliked sample described with "Chinese herbs" and "licorice" was characterized by compounds 3-methylpentan1-ol, 1,1,6-trimethyl-1,2-dihydronaphthalene, and 4-vinylphenol. The data will give novel information for berry wine and beverage industry on the quality factors of BB wines linked to higher acceptance.
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