Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry
Tian Lan | Jiaqi Wang | Quyu Yuan | Yushan Lei | Wen Peng | Min Zhang | Xinyi Li | Xiangyu Sun | Tingting Ma
As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising commercial development prospects. In this study, the color and aroma characteristics of 14 commercially available KW were evaluated using intelligent sensory technologies (electronic nose (E-nose) and colorimeter) and gas chromatography-mass spectrometry (GC–MS). Different types of KW had similar color trends, namely, yellow-green or yellow; however, individual samples showed a bright green color and had a high transparency. E-nose and GC–MS reached a relatively consistent conclusion that fermented wine and Lu Jiu were closer and significantly differed from those of distilled wine and beer. A total of 215 volatile organic compounds were identified in all KW. 50 key odor-active compounds were identified, of which ethyl caprylate, which had high OAVs in all samples (30–565.17), was considered the key odor-active compound of KW; likewise, damascenone also made a prominent aroma contribution in the different types of KW. Moreover, β-ionone, ethyl undecanoate, ethyl 2-methylvalerate were outstanding in different fermented wines. Acids and terpenoids were prominent in beer. The study could provide a data support and market information for the quality control, research, production and development of KW.
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