Aroma Attributes Research Articles

Carcass meat quality, volatile compound profile, and gene expression in Tan sheep under different feeding regimes

The formation mechanism of volatile compounds in Tan lamb meat under different feeding regimes remains unclear. This study aimed to determine whether the volatile compounds in meat are related to lipid metabolism in an attempt to improve the theoretical basis for increasing the yield and quality of lamb production. Results showed that the specialized pasture grazing with indoor feeding (GF) and indoor feeding only (F) regimes had advantages in terms of growth and carcass traits compared to the specialized pasture grazing only (G) regime. Lamb meat qualities of the GF group were in an intergrade position compared to those of the F and G groups. Although the lamb meat of the three groups had different aroma attributes, as measured using SPME-GC-MS, GF lamb meat had the most pleasant active compounds. In contrast, the expression of lipid transport genes was altered in all three groups. In summary, Tan lambs had different growth performance, intramuscular fat content, and composition under the three feeding regimes, which might be due to the differences in energy and lipid transport, resulting in unique volatile compound profiles in meat from different groups.

Pengaruh lama perendaman dan penambahan susu skim terhadap karakteristik bubur kacang merah (Phaseolus vulgaris L.) instan

Phaseolus vulgaris L. are a type of legume that is potential and easily available in Indonesia. Processing red kidney beans into instant porridge is an effort to increase the usability of red kidney bean-based products. The purpose of this study was to determine the effect of soaking time of red beans and addition of skim milk to instant red kidney bean porridge based on physicochemical and organoleptic analysis. The research design used in this study is RAK (Group Random Design) consisting of two factors, factor 1: soaking time (12%, 24%, 36%), factor 2: concentrations of skim milk (5% and 10%). The parameters observed are moisture content, ash, protein content, phytic acid, water absorption, swelling, and solubility and organoleptic properties of color, taste, texture, and aroma. The data obtained were analyzed using ANOVA (Analysis of variance) with Tukey's follow-up test 95% confidence level (α<0.05). While sensory tests are carried out with the Friedman Test with a hedonic scale. The results of this study indicate that variations of soaking time and concentrations of skim milk have a significant impact on physicochemical and organoleptic properties are moisture content, ash, phytic acid, protein, water absorption, swelling, solubility, organoleptic parameter (color, texture, and aroma). The best treatment according to the results of physicochemical and organoleptic analysis tests is soaking time 36 hours and concentrations of skim milk 10%, with physicochemical and organoleptic analysis parameters including moisture content 4.28%, ash 1.53%, protein content 8.58%, phytic acid 3.08%, water absorption 5.08%, swelling 568.74%, solubility 29.92%, and organoleptic taste 4.56 (very like), color 4.52 (like), texture 4.60 (very like), and aroma 4.24 (like).

Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value.

Volatile constituents are critical to the flavor of tea, but their changes in raw Pu-erh tea (RAPT) during storage have not been clearly understood. This work aimed to investigate the volatile composition and their changes at various storage durations. The volatile profile of RAPT was determined using headspace solid-phase microextraction in combination gas chromatography-mass spectrometry. A total of 130 volatile compounds were identified in RAPT samples, and 64 of them were shared by all samples. The aroma attributes of RAPT over a storage period ranging from 0 to 10 years were assessed through the combination of odor activity value (OAV), aroma characteristic influence(ACI) value, and multivariate statistical analysis. The results revealed that RAPT exhibited a distinct floral and fruity aroma profile after storage for approximately 3-4 years. A notable shift in aroma was observed after 3-4 years of storage, indicating a significant turning point. Furthermore, the likely notable shift after 10 years of storage may signify the second turning point. According to the odor activity value (OAV ≥ 100), eight key volatile compounds were identified: linalool, α-terpineol, geraniol, trans-β-ionone, α-ionone, (E,E)-2,4-heptadienal, 1-octanol, and octanal. Combining OAV (≥100) and ACI (≥1), five compounds, namely linalool, (E,E)-2,4-heptadienal, (Z)-3-hexen-1-ol, 2,6,10,10-tetramethyl-1-oxaspiro [4.5]dec-6-ene, and octanal, were identified as significant contributors to the aroma. The results offer a scientific foundation and valuable insights for understanding the volatile composition of RAPT and their changes during storage.

Effect of milling degree on volatile profiles of cooked rice determined by electronic nose and HS‐SPME‐GC‐MS

AbstractBackground and ObjectivesVolatile components are mainly distributed in the rice bran layer; thus, rice with different milling levels exhibit different volatile profiles, which affects the aroma of rice and cooked rice. Seven diverse rice varieties were investigated to explore the effect of milling degree on volatile profiles of cooked rice, odor activity value (OAV) was applied to identify key aroma compounds, and partial least squares discriminant analysis (PLS‐DA) was applied to determine important marker compounds that may affect aroma.FindingsThe volatile profiles of cooked rice with different milling times were different according to the result of electronic nose. A total of 82 volatiles were identified by headspace solid‐phase microextraction‐gas chromatography‐mass spectrometry. The number and total content of volatile compounds in most samples decreased with increasing milling time. The number of key aroma compounds (OAV > 1) in most samples also showed a decreasing trend with increasing milling time. PLS‐DA model successfully discriminated the differential volatile compounds in cooked rice samples with different milling times. Tridecane, 6‐methyl‐5‐heptene‐2‐one, nonanal, decanal, 2‐butyl‐2‐octenal, pentadecanal, 2,4‐decadienal, anethole, geranylacetone, 1‐dodecanol, 2‐pentadecanone, 2‐methoxy‐4‐vinylphenol, and indole were identified as 13 marker aroma‐active compounds.ConclusionsThe effect of milling degree on the volatile profiles of cooked rice was closely related to the rice varieties. Longer milling time was not in favor of the aroma of cooked rice. Milling degree mainly affected the nutty, citrus, fruity, waxy, herbal, fatty, celery, smoky, and floral aromas of cooked rice.Significance and NoveltyThe study provided important information for understanding the impacts of milling degree on volatile compounds and aroma properties of cooked rice. This is of great significance for advocating moderate processing of rice and regulating the aroma quality of cooked rice.

Physicochemical Properties and Sensory Preference of Keropok Lekor with Partial Replacement of Fish Flesh with Oyster Mushroom

Keropok lekor is a famous fish-based traditional food from Terengganu, Malaysia. Due to the progressive cultivation activity of oyster mushrooms in Malaysia and their high nutritional values, they were selected to be incorporated in keropok lekor formulations to replace a partial percentage of fish flesh. In this study, the determination of nutritional composition and physical as well as evaluation of sensory acceptability of oyster mushroom-containing keropok lekor were carried out. Three formulations of keropok lekor with different ratios of fish flesh to oyster mushroom were prepared as follows: control (100:0), sample A (75:25), and sample B (50:50). In terms of nutritional composition, the results found that the value of ash, moisture, and carbohydrate contents of keropok lekor with oyster mushroom substitutions were significantly higher (P<0.05) than control keropok lekor. However, the experimental keropok lekor (sample A and sample B) had significantly lower (P<0.05) protein and fat contents than the control sample. The highest value of hardness, springiness, cohesiveness, and chewiness of the control sample (100% fish flesh) was obtained in comparison to keropok lekor substituted with oyster mushroom. In the context of colour, the value of L* (whiteness) increased by substituting oyster mushrooms into keropok lekor formulations due to the light colour of the mushroom. The 9-point hedonic scale test indicated that consumers’ preferences for experimental keropok lekor (sample A and sample B) were significantly (P<0.05) higher scores as compared to the control sample in terms of texture, taste, and overall acceptance. In contrast, appearance, colour, and aroma attributes obtained lower scores. The findings also suggested that replacing fish flesh with oyster mushrooms in keropok lekor has great potential to be commercialized in the market and represented as a new variety of keropok lekor in the food industry.

Quick insights into whisky — investigating rapid and efficient methods for sensory evaluation and chemical analysis

The evaluation of aroma properties of beverages, both analytically as well as with human sensory studies, is a challenging task and most often related to time- and cost-intensive analyses. Whisky is a spirit offering a wide variety of aroma impressions caused by a complex mixture of aroma active compounds. In the present study, methods for the efficient evaluation of aroma characteristics are evaluated for 16 whisky samples of different origins (Scotch and American). Rate all that apply (RATA) was applied as a rapid method for the sensory evaluation of whiskies. Sensory evaluation of the samples led to the determination of eight significant aroma attributes: caramel-/cream caramel-/toffee-like, vanilla-like, (canned) peach-like, phenolic, smoky, fruity, flowery and (fermented) apple-/cider-like. Chemical analysis was conducted by stir bar sorptive extraction (SBSE) coupled to gas chromatography-mass spectrometry in combination with an in-house data processing tool for semi-automated analyte detection. Through chemical analysis of the whisky samples and automated compound detection, we report over 200 mostly aroma-active volatiles. To test both approaches for their potential for sample classification, a simple classification problem (Scotch vs. American) was applied. Linear discriminant analysis (LDA) indicates both that sensory evaluation by RATA (97.86%) and the applied analytical procedure (96.94%) are suitable for the distinction between the two whisky types. In both approaches, potential markers were determined for the classification. These investigations build a solid foundation for the implementation of a versatile platform facilitating rapid and efficient aroma evaluation in various foodstuffs and beverages.

Influence of red yeast rice extract fermentation on fucoidan profiles, inorganic elements and flavor properties of the kelp Saccharina japonica

This study evaluated the efficacy of fermentation on Saccharina japonica (SJ). Changes of fucoidan, heavy metals, iodine and flavor profiles of fermented SJ (FSJ) were determined. Results showed that fermentation decreased the yield and molecular weight of fucoidan and increased the levels of phenolic compounds. The antioxidant activity of fucoidan also increased. It is notable that the fermentation process resulted in a significant reduction of iodine, lead, chromium and cadmium. The flavor properties of SJ during the fermentation process were evaluated. A total of 44 volatile compounds were identified which were correlated with the odor attributes of FSJ. FSJ fermented for five days (FSJ-5) showed the highest overall score for desirable aroma properties dominated by “fruity” and “sweet” odors. The results proved that fermentation is a promising methodology to improve the bioactivity, safety and flavor properties of SJ.

Characterization of physicochemical properties, flavor volatiles and phenolic compounds of feijoa fruit varieties

Thirteen varieties of feijoa (Feijoa sellowiana) fruit were collected and the physical and chemical properties of feijoa peel, flesh, seed, and leaf were analyzed. Large diversities in the physicochemical characteristics and phenolic and volatile composition among various parts and between different varieties of feijoa were observed. Degrees Brix of whole fruits ranged from 10.1 (Anatoki) to 18.0 (No. 2) °Brix. Procyanidin B-type tetramer, procyanidin B-type dimer, and procyanidin C-type trimer had the highest concentrations in all parts and varieties of feijoa. Caffeoyl glucose, dihydroferulic acid 4-O-glucuronide, galloyl glucose, and lariciresinol-sesquilignan were detected in feijoa fruits and leaves. A total of 105 esters, 68 terpenes, 20 alcohols, 31 hydrocarbons, 12 aldehydes, and 11 ketones were related to aromatic attributes of fruits and leaves. Early season and mid-season varieties had larger variations in the chemical properties than late-season varieties. Anatoki, Kakariki, and No.1, have the potential to be developed for attractive flavor and functional properties.

Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics.

The present study aimed to determine the components related to sensory properties in soy sauce and to characterize the differences between low-salt solid-state fermented soy sauce (LSFSS) and high-salt diluted-state fermented soy sauce (HDFSS). The taste and aroma active components of 18 commercially available soy sauces (eight types of LSFSS and 10 types of HDFSS) were characterized. The relationship between these compounds, soy sauce samples, and sensory properties was modeled by partial least squares regression. The analysis showed that the 11 taste-active components, including glutamic acid, glycine, alanine, threonine, malic acid, citric acid, tartaric acid, acetic acid, lactic acid, reducing sugar and salt, contributed greatly to the taste of soy sauce. In addition, umami, saltiness and sweetness are the characteristic tastes of HDFSS, whereas sourness and bitterness were the characteristic tastes of LSFSS. At the same time, seven aroma-active compounds, namely 4-ethyl-2-methoxyphenol, ethanol, 3-methyl-1-butanol, ethyl acetate, 2-phenethyl alcohol, 3-methyl thiopropanol and 2-ethyl-4-hydroxy-5-methylfuran-3-one, played a decisive role in the flavor of soy sauce. In addition, HDFSS presented the aroma attributes of smoky, alcoholic, floral, fruity and caramel-like, whereas LSFSS mainly presented sour and malty aroma attributes. The present study reveals new insight into the relationship between the chemical composition and sensory characteristics of soy sauce, which is of great significance for developing an objective measurement system and providing a theoretical basis to improve the sensory quality of soy sauce. © 2023 Society of Chemical Industry.

Effect of Encapsulation Techniques on Aroma Retention of Pistacia terebinthus L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying.

The primary aim of this investigation was to assess the impact of varying the ratio of gum arabic to maltodextrin and employing diverse encapsulation techniques on the properties of the powdered substance and the capacity to retain the aromatic attributes of terebinth fruit oil. Distinct ratios of gum arabic to maltodextrin (75:25, 50:50, and 25:75) were employed to fabricate oil-in-water emulsions. The utmost stability of the emulsion was realized at a gum arabic to maltodextrin ratio of 75:25, characterized by a minimal creaming index and an even and small-scale dispersion. The encapsulation techniques employed included spray drying (SD), spray freeze-drying (SFD), and freeze-drying (FD). These methodologies were compared based on encapsulation efficiency, desiccation yield, powder attributes, and the capacity to retain aroma. The encapsulation efficiencies were notably higher (>90%) in SD, particularly with the application of an ultrasonic nozzle and a two-fluidized nozzle (2FN), in contrast to those obtained through SFD and FD. Notably, SD employing an ultrasonic nozzle exhibited superior preservation of volatiles (73.19%) compared to FD (24.45%), SD-2FN (62.34%), and SFD (14.23%). Among the various components, α-pinene and linalool stood out with near-perfect retention rates, close to 100%.

Analisis komponen bioaktif dan atribut sensori seduhan kopi Arabika Kalosi Enrekang dengan pengolahan pascapanen berbeda [Analysis of bioactive compounds and sensory attributes of Kalosi-Enrekang Arabica coffee prepared different postharvest processing

Postharvest processing affects the chemical components and sensory attributes of coffee beans. This study aimed to evaluate the effect of postharvest processing on caffeoylquinic acids and alkaloids (bioactive compounds) and sensory attributes (aroma and taste) of brewed coffee. Coffee beans of Kalosi-Enrekang were processed using three postharvest processing methods (honey, natural, and full-washed), roasted at a medium degree, and brewed with tubruk brewing techniques. Bioactive compounds were analyzed using UPLC-PDA and sensory attributes were analyzed using the Quantitative Descriptive Analysis method. The data were analyzed using single-factor ANOVA and Principal Component Analysis. The research showed that postharvest processing did not affect the bioactive compound of brewed coffee. Postharvest processing affected the aroma and taste attributes of brewed coffee. Natural processing had dominant attributes of fruity, spicy, sweet, and caramelized. Honey processing had dominant attributes of nutty and roasted, while full-washed processing did not have dominant attributes. The result also showed that caffeoylquinic acids and alkaloids did not affect coffee brewed's aroma and taste attributes.

Sifat Fisik dan Organoleptik Tepung Rumput Laut Gracilaria verrucosa Dari Berbagai Penanganan

Gracilaria verrucosa one of the seaweed that is abundant but yet to be fully developed in optimum manner. This seaweed contains polysaccharides, protein, lipids, vitamins, polyphenols which can be used as nutraceutical food, besides soluble and insoluble fiber which can reduce diabetic, heart disease and cancer. This research aimed to identify various handling treatments of the physical properties and organoleptic of Gracilaria verrucosa flour. Methods used the Randomized design with 6 treatments, which are fresh seaweed, dried seaweed, dried seaweed with treatment 4% KOH and 24 hours fermented wish S.cerevisiae. The handling treatment had a significant effect except on the physical properties of color and organoleptic aroma. The best treatment was the treatment of Gracilaria verrucosa drying 10 hours + 4% KOH extraction + drying cabinet dryer) which resulted in an average moisture content of 12.48%, yield 19.175%, density 0.624%, viscosity 75.4 cps, color (L*a* b) 25.08*-4.36% 1.38, color organoleptic 5.13 (rather like) and aroma organoleptic 4.80 (ordinary-rather like).

3-Alkyl-2-methoxypyrazines: Overview of Their Occurrence, Biosynthesis and Distribution in Edible Plants.

Pyrazines are ubiquitous in nature - biosynthesized by microorganisms, insects, and plants. Due to their great structural diversity, they own manifold biological functions. Alkyl- and alkoxypyrazines for instance play a key role as semiochemicals, but also as important aroma compounds in foods. Especially 3-alkyl-2-methoxypyrazines(MPs) have been of great research interest. MPs are associated with green and earthy attributes. They are responsible for the distinctive aroma properties of numerous vegetables. Moreover, they have a strong influence on the aroma of wines, in which they are primarily grape-derived. Over the years various methods have been developed and implemented to analyse the distribution of MPs in plants. In addition, the biosynthetic pathway of MPs has always been of particular interest. Different pathways and precursors have been proposed and controversially discussed in the literature. While the identification of genes encoding O-methyltransferases gave important insights into the last step of MP-biosynthesis, earlier biosynthetic steps and precursors remained unknown. It was not until 2022 that in vivo feeding experiments with stable isotope labeled compounds revealed L-leucine and L-serine as important precursors for IBMP. This discovery gave evidence for a metabolic interface of the MP-biosynthesis and photorespiration.

Analysis of volatile compounds in rice porridge of different japonica rice varieties in Northeast China

Japonica rice is a widely cultivated and consumed cereal globally. There are many studies on the aroma of japonica rice, but few are on japonica rice porridge. Electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) techniques combined with sensory evaluation were used to analyze the volatile compounds of 21 kinds of japonica rice porridges from Northeast China. The results of electronic nose analysis showed that different varieties of rice porridges had distinct aromas, and principal component analysis effectively distinguished between them. A total of 69 volatile compounds were identified by GC-MS, including 19 hydrocarbons, 17 aldehydes, 9 alcohols, 3 ketones, 3 phenols, 5 esters, 4 ethers, 4 acids, and 5 other compounds. Then the odor activity value (OAV) was calculated to determine the contribution of each aroma compound to the overall aroma of rice porridge. Finally, it is found that the key aroma compounds of japonica rice porridge were hexanal, octanal, nonanal, decanal, (E)-2-nonenal, naphthalene, (E, E)-2,4-decadienal, butylated hydroxytoluene, 1-dodecanol, and 2-pentadecanone. This study preliminarily determined the key aroma substances and aroma attributes in japonica rie porridge, which can provide a valuable theoretical basis for selecting rice raw materials in the japonica rice porridge processing industry.

Impact of rebaudioside A degradation compounds on flavor perception

Rebaudioside A, a sweet-tasting steviol glycoside, is known to degrade in food products during storage and thought to contribute to flavor instability. The impact of rebaudioside A degradation compounds on flavor perception was investigated. Sensory descriptive analysis indicated rebaudioside A degradation compounds, at concentrations below detection thresholds, modified the perception of taste, somatosensorial, and retronasal aroma attributes of a strawberry-flavored model beverage. Gas chromatography/mass spectrometry analysis and orthonasal sensory tetrad tests further indicated the addition of the degradation compounds did not significantly alter the volatile aroma composition or orthonasal perception, respectively. Altogether, subthreshold unimodal and cross-modal integration of multisensory percepts were supported to impact the flavor performance of rebaudioside A.

PENGARUH VARIASI KONSENTRASI KOH TERHADAP SIFAT FISIK SABUN CAIR EKSTRAK DAUN PEPAYA (Carica papaya L.)

Acne is a skin disease disorder that is often experienced by some people, excess oil on the skin can cause infection and inflammation caused by the development of acne bacteria such as Staphylococcus aureus, Staphylococcus epidermidis, Propionibacterium acnes. The purpose of this study was to determine the effect of variations in KOH concentration on the physical properties of papaya leaf extract liquid soap preparations (Carica papaya L.). The research design used was a pre-experimental research design with one group post-design, using research objects as many as 3 sample treatment groups (variations in KOH concentration 14%; 16%; 18%) as sample research objects. The results of organoleptic tests show that variations in KOH concentration affect the physical properties of organoleptic, texture, and aroma. The homogeneity test results of the three formulas show homogeneous results. The results of the pH test using statistical tests using the One Way ANOVA method obtained a significant value of 0.000 (p-value 0.05). The viscosity test results using the One Way ANOVA method obtained a significant value of 0.000 (p value0.05). The results of the foam height test using the One Way ANOVA method obtained a significant value of 0.006 (p value0.05). Based on the research that has been done, it can be concluded that KOH affects the physical properties of soap, namely organoleptic tests, pH, viscosity, and foam height. Keywords: Liquid Soap, Potassium Hydroxide, Physical Properties

Comparison of aroma properties of infant formulas: Differences in key aroma compounds and their possible origins in processing

Aroma is an important attribute of infant formula (IF). In this study, 218 volatiles and 62 odor-active compounds were detected from IF by dynamic headspace sampling combined with comprehensive 2-dimensional gas chromatography-olfactometry-mass spectrometry. Aldehydes and ketones were determined as the most abundant odor-active compounds. Among them, the contents of pentanal and hexanal were the most abundant, while 1-octen-3-one had the highest flavor dilution factor and odor activity value in most of the IF. Sensory evaluation and electronic nose analysis showed that the skimming process, the fatty acid composition, and powdered or liquid milk base used for the production of IF may be important factors resulting in their differences in aroma profiles and compounds. These differences were assumed to be mainly ascribed to the Maillard reaction and lipid oxidation, which were largely influenced by the temperature and water activity.

Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis.

Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets. Therefore, the evaluation of taste and volatile compounds in pet foods is essential to improve palatability. In this study, the sensory characteristics of taste and odor compounds in 10 commercially available dry dog foods were investigated using electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O). Dry dog foods were separated based on the sensory properties of taste and volatile compounds through the multivariate analysis of integrated results of the E-tongue and E-nose. A total of 67 odor active compounds were detected through GC-MS and GC-O, and octanal, nonanal, 2-pentyl furan, heptanal, and benzaldehyde were identified as key odor compounds which may have positive effects on food intake. The multivariate analysis was used to classify samples based on key odor compounds. Volatile compounds responsible for aroma properties of samples were evaluated using GC-O and multivariate analysis in this present study for the first time. These results are expected to provide fundamental data for sensory evaluation in producing new dog foods with improved palatability.

Roasting conditions and quality coffee: the empirically optimised process

The degree of roast, temperature and duration of the roasting phases of the coffee bean directly affect the sensory characteristics of the coffee cup. Therefore, to achieve the best roasting result, it is important to combine the human factor with special software products. To automate the roasting process, the Artisan roasting recording software was used. Automation of roasting allows better reproduction of the process conditions for different coffee samples. However, roasting is a rather complex and multi-stage process, and its automation does not guarantee the full reproduction and disclosure of the taste and aroma properties of the "perfect cup". Therefore, the qualifications, skills and experience of the roaster play a significant role in achieving and further reproducing the desired flavour profile.

Differences in Aroma Profile of Cabernet Sauvignon Grapes and Wines from Four Plots in Jieshi Mountain Region of Eastern China.

The Bohai Bay region is a famous wine-growing area in China, where the rainfall is concentrated in the summer due to the influence of the temperate semi-humid monsoon climate. As such, the vineyard terrain has a significant impact on the flavor quality of the grapes and the resulting wines. To explore the relationship between the 'Cabernet Sauvignon' wine style and terrain, this study takes four different plots in the Jieshi Mountain region to investigate the differences in the aroma profile of Cabernet Sauvignon grapes and wines of two consecutive vintages. Based on two-way ANOVA, there were 25 free and 8 glycosylated aroma compounds in the grapes and 21 and 10 aroma compounds with an odor activity value greater than 0.1 in the wines at the end of alcohol fermentation (AF) and malolactic fermentation (MLF), respectively, that varied among the four plots. Wines from the four plots showed a significant difference in floral and fruity aroma attributes, which were mainly related to esters with high odor activity values. The difference in concentration of these compounds between plots was more pronounced in 2021 than in 2020, and a similar result was shown on the Shannon-Wiener index, which represents wine aroma diversity. It has been suggested that high rainfall makes the plot effect more pronounced. Pearson's correlation analysis indicated that concentrations of (E)-3-hexen-1-ol in grapes and ethyl 3-methylbutanoate, ethyl hexanoate, isoamyl acetate, isopentanoic acid, and phenethyl acetate in wines were strongly positively correlated with the concentrations of N, P, K, Fe, and electrical conductivity in soil but negatively correlated with soil pH. This study laid a theoretical foundation for further improving the level of vineyard management and grape and wine quality in the Jieshi Mountain region.