葡萄酒
轨道轨道
化学
myrtillus越桔
食品科学
气相色谱-质谱法
感官分析
浆果
色谱法
气相色谱法
质谱法
感觉系统
心理学
植物
生物
认知心理学
作者
Yu Lin,Yaran Liu,Shuxun Liu,Maaria Kortesniemi,Jiani Liu,Baoqing Zhu,Oskar Laaksonen
标识
DOI:10.1016/j.foodres.2021.110809
摘要
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-methylpentan-1-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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