Aromatic Character Research Articles

Removing Neighboring Ring Influence in Monocyclic B-OH Diazaborines: Properties and Reactivity as Phenolic Bioisosteres with Dynamic Hydroxy Exchange.

The design of small molecules with unique geometric profiles or molecular connectivity represents an intriguing yet neglected challenge in modern organic synthesis. This challenge is compounded when emphasis is placed on the preparation of new chemotypes that have distinct and practical functions. To expand the structural diversity of boron-containing heterocycles, we report herein the preparation of novel monocyclic hemiboronic acids, diazaborines. These compounds have enabled the study of a pseudoaromatic boranol-containing (B-OH) ring free of influence from an appended aromatic system. Synthetic and spectroscopic studies have provided insight into the aromatic character, Lewis acidic nature, chemical reactivity, and unique ability of the exocyclic B-OH unit to participate in hydroxy exchange, suggesting their use in organocatalysis and as reversible covalent inhibitors. Moreover, density functional theory and nucleus-independent chemical shift calculations reveal that the aromatic character of the boroheterocyclic ring is increased significantly in comparison to known bicyclic benzodiazaborines (naphthoid congeners), consequently leading to attenuated Lewis acidity. Direct structural comparison to a well-established biaryl isostere, 2-phenylphenol, through X-ray crystallographic analysis reveals that N-aryl derivatives are strikingly similar in size and conformation, with attenuated logP values underscoring the value of the polar BNN unit. Their potential application as low-molecular-weight scaffolds in drug discovery is demonstrated through orthogonal diversification and preliminary antifungal evaluation (Candida albicans), which unveiled analogs with low micromolar inhibitory concentration.

Effect of Dynamic High-Pressure Microfluidization on the Quality of Not-from-Concentrate Cucumber Juice.

The effects of dynamic high-pressure microfluidization (DHPM at 400 MPa) and heat treatment (HT) on the microbial inactivation, quality parameters, and flavor components of not-from-concentrate (NFC) cucumber juice were investigated. Total aerobic bacteria, yeasts and molds were not detected in the 400 MPa-treated cucumber juice. Total phenolic content increased by 16.2% in the 400 MPa-treated cucumber juice compared to the control check (CK). The significant reduction in pulp particle size (volume peak decreasing from 100-1000 μm to 10-100 μm) and viscosity increased the stability of the cucumber juice while decreasing the fluid resistance during processing. HT decreased the ascorbic acid content by 25.9% (p < 0.05), while the decrease in ascorbic acid content was not significant after 400 MPa treatment. A total of 59 volatile aroma substances were identified by gas chromatography-ion mobility spectrometry (GC-IMS), and a variety of characteristic aroma substances (i.e., valeraldehyde, (E)-2-hexenal, (E)-2-nonenal, and (E,Z)-2,6-nonadienal, among others) were retained after treatment with 400 MPa. In this study, DHPM technology was innovatively applied to cucumber juice processing with the aim of providing a continuous non-thermal processing technology for the industrial production of cucumber juice. Our results provide a theoretical basis for the application of DHPM technology in cucumber juice production.

Volatomic differences among Vitis amurensis cultivars and its hybrids with V. vinifera revealed the effects of genotype, region, and vintage on grape aroma

Vitis amurensis grape, an East Asian Vitis species, has excellent cold and disease resistance and exhibits high winemaking potential. In this study, the aroma compounds in grapes from five V. amurensis cultivars (‘Beiguohong’, ‘Beiguolan’, ‘Shuangfeng’, ‘Shuanghong’, ‘Shuangyou’) and three interspecific hybrids (‘Beibinghong’, ‘Xuelanhong’, ‘Zuoyouhong’) from two regions (Zuojia and Ji’an, Jilin, China) were identified via HS-SPME-GC/MS. The results showed that V. amurensis grapes had a greater concentration of aroma compounds than the interspecific hybrid berries. ‘Beibinghong’ was relatively rich in terpenes, although their concentrations were all lower than the threshold. ‘Shuangfeng’ contained more concentrations of free C6/C9 compounds, alcohols, aromatics and aldehydes/ketones than the other cultivars. The aroma characteristics of ‘Beiguolan’ and ‘Shuanghong’ were relatively similar. The grapes from the lower temperature and more fertile soil of Zuojia contained more C6/C9 compounds, norisoprenoids and alcohols, while aromatics were more abundant in the grapes from Ji’an, which was warmer than the Zuojia region. Herbaceous, floral, fruity and sweet were the main aroma series of V. amurensis grapes. Our study could provide a reference for the development and utilization of V. amurensis grapes and lay a foundation for the development of wild grape cultivars and the production of wines with characteristic styles.

Redox-Switchable Aromaticity in a Helically Extended Indeno[2,1-c]fluorene.

Molecular switches have received major attention to enable the reversible modulation of various molecular properties and have been extensively used as trigger elements in diverse fields, including molecular machines, responsive materials, and photopharmacology. Antiaromaticity is a fascinating property that has attracted not only significant fundamental interest but is also increasingly relevant in different applications, in particular organic (opto)electronics. However, designing systems in which (anti)aromaticity can be judiciously and reversibly switched ON and OFF remains challenging. Herein, we report a helicene featuring an indenofluorene-bridged bisthioxanthylidene as a novel switch wherein a simultaneous two-electron (electro)chemical redox process allows highly reversible modulation of its (anti)aromatic character. Specifically, the two thioxanthylidene rotors, attached to the initially aromatic indenofluorene scaffold via overcrowded alkenes, adopt an anti-folded structure, which upon oxidation convert to singly bonded, twisted conformations. This is not only associated with significant (chir)optical changes but importantly also results in formation of the fully conjugated, formally antiaromatic as-indacene motif in the helical core of the switch. This process proceeds without the buildup of radical cation intermediates and thus enables highly reversible switching of molecular geometry, aromaticity, absorbance, and chiral expression under ambient conditions, as evidenced by NMR, UV-vis, CD, and (spectro)electrochemical analyses, supported by DFT calculations. We expect this concept to be extendable to a wide range of robust antiaromatic-aromatic switches and to provide a basis for modulation of the structure and properties of these fascinating inherently chiral polycyclic π-scaffolds.

Phytochemical screening of hydroethanolic Murraya koenigii Spreng leaves extract by spectroscopic methods

Abstract BACKGROUND: Murraya koenigii (MK) L. Spreng is indigenous to India, Sri Lanka, and other South Asian nations. It is a renowned culinary spice in several Asian cuisines and is commonly used in the Indian cookery system due to its characteristic aroma and flavor. Despite its traditional usage, there is a scarcity of scientific research conferring the therapeutic effects of curry trees. We believe that MK has a plethora of active phytochemicals, which could be utilized in the drug discovery and drug development industry to tackle several diseases. Thus, the present study was conducted to investigate various phytochemicals and essential oils present in hydroethanolic Murraya koenigii leaves extract (HEMKLE) by spectroscopic analyses. METHODS: Spectroscopic screening of HEMKLE was performed by energy dispersive X-ray (EDX) spectroscopy, Fourier transform infrared (FTIR) spectroscopy, liquid chromatography-mass spectroscopy (LC-MS), and gas chromatography-mass spectroscopy (GC-MS) techniques. RESULTS: EDX spectroscopy revealed the presence of trace elements viz., carbon, oxygen, nitrogen, copper, iron, tin, and sulfur in HEMKLE. the FTIR spectrum revealed the presence of functional groups corresponding to alkaloids, phenols, amino acids, carboxylic acids, aliphatic amines, and alkyl halides within MK extract. Furthermore, LC-MS exposed the presence of polyphenols and carbazole alkaloids within HEMKLE. GC-MS analysis revealed the presence of volatile compounds within HEMKLE. CONCLUSION: The presence of polyphenols, carbazole alkaloids, terpenoids, and volatile organic compounds within HEMKLE could be bestowing several pharmacological properties to HEMKLE, which could be utilized from drug development in the pharmaceutical industry for future use.

Development of radio frequency drying protocols for preserving the color and fragrance of lotus bee pollen

This investigation delves into radio frequency (RF) drying as a novel approach for preserving the inherent quality and extending shelf life of lotus bee pollen, a primary agricultural product enriched with essential nutrients and bioactive compounds. Through a comparative analysis with conventional hot air (HA) drying conducted at 50 °C, 55 °C, and 60 °C, this study evaluated the impact of both drying techniques on critical quality parameters of bee pollen. These parameters included moisture content, fatty acid profile, color, aroma characteristics, pigment concentrations, and malondialdehyde levels. Findings revealed that RF drying significantly reduced drying time while maintaining superior quality attributes of bee pollen, such as enhanced color retention (ΔE < 5) and diminished lipid oxidation, in comparison to HA drying. Notably, RF drying at 55 °C for 130 min emerged as the optimum condition for preserving the sensory and nutritional qualities of lotus bee pollen. The study underscores the potential of RF drying as an efficient and quality-preserving method that could be advantageous for commercial applications in food industry, aiming at enhancing shelf life and safety of bee pollen.

Evaluation of physical and chemical characteristics of bean and cup quality of arabica coffee genotypes grown in Southern Ethiopia

The study aimed to investigate physical characteristics, cup quality, and biochemical content variability among thirty South Ethiopian Arabica coffee genotypes over three locations. The results revealed the existence of statistically significant variation among genotype, location, and GEI effects for all studied traits. The overall coffee quality score for most of the tested genotypes in three locations was above 80 %. Therefore, in terms of quality, most of the tested genotypes can be used to produce specialty coffee in the study areas. A wider range of caffeine (0.52 % dwb to 1.53 % dwb) was recorded among the studied genotypes. Accordingly, the low caffeine contenting genotypes could be a promising candidate for the development of low caffeine varieties through selection and hybridization. Cluster analysis grouped genotypes into different clusters based on quality trait variation and similarity among genotypes. According to the PCA, caffeine content (0.35), chlorogenic acid (0.34), aromatic quality (0.31), trigonelline (0.29), acidity (0.28), astringency (0.28), color (0.27) in the first PCA, flavor (−0.48), and screen size (0.46) in the second PCA were the important variables contributing more to the variation, and these traits could be considered for effective parent selection in quality improvement programs. Genotype AW9648 achieved the highest score in overall quality attributes at all three locations and could be promoted as a promising candidate and best parent for hybridization in terms of quality. Hence, genotype by environment interaction was significant, the coffee quality improvement program should give due attention to incorporating genetic and environmental influences by using a multi-locational selection strategy.

Study of the millennial generation’s preferences for the development of local food products processed by sago noodles

Abstract Preference is one part of consumer response in determining the choice of product to be used. This study aims to determine millennials’ preferences for processed sago noodle products using natural colors from dragon fruit, turmeric, and moringa leaves. The research method uses quantitative descriptive analysis data. Data was collected using questionnaires. The data observed in this study are the characteristics of respondents, color, aroma, taste, and texture of sago noodles. The collected data was analyzed descriptively and through chi-square analysis. The results showed the response of the millennial generation in taking part in trials of processed sago products is very high. This is proven by the willingness of 72% of respondents in the age range of 19 – 24 years, included in the millennial generation category, and only 4% of respondents who are in the age range of more than 50 years. As many as 44% of respondents had consumed processed sago bagea (traditional cake), followed by 36% kapurung (traditional food), 4% sago meatballs, and 4% sago noodles. Processed sago products are no longer foreign to the millennial generation. Only 4% of respondents had ever consumed sago noodles because sago noodles are a new food in South Sulawesi. The millennial generation’s preference for developing local food products processed from sago is very high, both newly developed products such as sago noodles, and old processed products such as bagea, kapurung and sago meatballs. From the organoleptic results of sago noodles from several treatments with the addition of natural coloring, it is known that sago noodles using coloring from dragon fruit extract are the most preferred, followed by real sago noodles, then sago noodles using turmeric coloring and finally sago noodles using colouring from moringa leaf extract.

Unravelling structure evolution of dissolved organic matter during oxidation by persulfate: Insights from aromaticity and fluorescence analysis

Persulfate advanced oxidation technology is widely utilized for remediating organic-contaminated groundwater. Post-remediation by persulfate oxidation, the aromaticity of dissolved organic matter (DOM) in groundwater is significantly reduced. Nevertheless, the evolution trends of aromaticity and related structural changes in DOM remained unclear. Here, we selected eight types of DOM to analyze the variation in aromaticity, molecular weight, and fluorescence characteristics during oxidation by persulfate using optical spectroscopy and parallel faction analysis combined with two-dimensional correlation spectroscopy analysis (2D PARAFAC COS). The results showed diverse trends in the changes of aromaticity and maximum fluorescence intensity (Fmax) among different types of DOM as the reaction time increases. Four types of DOM (humic acid 1S104H, fulvic acid, and natural organic matters) exhibited an initially noteworthy increase in aromaticity followed by a decrease, while others demonstrated a continuous decreasing trend (14.3%–69.4%). The overall decreasing magnitude of DOM aromaticity follows the order of natural organic matters ≈ commercial humic acid > fulvic acid > extracted humic acid. The Fmax of humic acid increased, exception of commercial humic acid. The Fmax of fulvic acid initially decreased and then increased, while that of natural organic matters exhibited a decreasing trend (86.4%). The fulvic acid-like substance is the main controlling factor for the aromaticity and molecular weight of DOM during persulfate oxidation process. The oxidation sequence of fluorophores in DOM is as follows: fulvic-like substance, microbial-derived humic-like substance, humic-like substance, and aquatic humic-like substance. The fulvic-like and microbial-derived humic-like substances at longer excitation wavelengths were more sensitive to the response of persulfate oxidation than that of shorter excitation wavelengths. This result reveals the structure evolution of DOM during persulfate oxidation process and provides further support for predicting its environmental behavior.

Effects of different fixation methods on the aroma quality of Anjibai tea

Fixation is a crucial step in the processing of Anjibai tea. In this study, gas chromatography tandem with mass spectrometry was used to analyze the aroma compositions of Anjibai tea across three types of fixation methods: roller-electrical fixation (REF), carding machine fixation (CMF), and roller-hot air fixation (RHF). Nine key volatile compounds were found responsible for Anjibai tea's aroma variations. Results from quantitative descriptive analyses, along with aroma recombination and omission tests, showed that linalool and geraniol significantly contribute to the formation of the medium flowery, fruity, and honey aromas in the REF samples; hexanal has a significant impact on the green aroma in the CMF samples; and 2-ethyl-3,6-dimethylpyrazine is an important aroma compound for the strong roasty aroma in the RHF samples. These findings provide an important theoretical foundation for improving the aroma quality of Anjibai tea and selecting the optimal fixation method.

Differences in the aroma quality of large-leaf yellow tea subjected to different roasting methods

Roasting is a key process in the production of large-leaf yellow tea (LYT) and substantially affects the formation of its aroma. In order to investigate the effect of roasting method on the aroma of large-leaf yellow tea and to identify the potential causes. In this study, guided by molecular sensory science, the aroma components of charcoal-roasted, electric-roasted and drum-roasted LYTs were analyzed using headspace solid phase microextraction and solvent-assisted flavor evaporation in conjunction with gas chromatography-mass spectrometry, and the data were visualized and analyzed using SMICA, SPSS and Origin. The results of quantitative descriptive analysis revealed that rice crust, burnt, corn and floral aromas were significantly different between the three samples. The results of aroma extract dilution and odor activity value analyses revealed that 2,4,5-trimethyloxazole, 1-ethylpyrrole-2-carboxaldehyde, 2-ethyl-3,5-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, linalool, 2,3-diethyl-5-methylpyrazine, 3,5-diethyl-2-methylpyrazine, β-damascenone, and (E)-β-ionone were the main compounds responsible for differences in the aroma of LYT subjected to different roasting methods. Aroma recombination and addition experiments verified these findings. All in all, charcoal roasting enhances the rice crust and burnt aromas of LYT, and drum roasting facilitates the presentation of floral and corn aromas. This study provides a theoretical basis for the processing of high-quality LYT.

Characterization of key aroma compounds in a novel Chinese rice wine Xijiao Huojiu during its biological-ageing-like process by untargeted metabolomics

Xijiao Huojiu (Xijiao), an ancient Chinese rice wine (ACRW), is produced using traditional methods, which involve biological-ageing-like process and result in distinctive sensory profiles. However, its aroma composition is still unclear. In this study, the aroma characteristics of three samples with varying ageing times were examined. Xijiao_SCT, with a short cellar time, exhibited a strong fruity and floral aroma and a less grain-like aroma. Conversely, Xijiao_LCT, which had a long cellar time, had a deep cocoa- and caramel-like aroma. A total of 27 key odorants that greatly influenced the aroma characteristics of Xijiao were identified. Comparative studies were used to identify 12 key odorants that distinguish Xijiao from modern Chinese rice wine (MCRW) and grape wines (GW). Additionally, 13 dominant latent ageing markers differentiated Xijiao_SCT from Xijiao_LCT. Our results suggested that ACRW and MCRW have overlapping but distinct volatile metabolomic profiles, highlighting the characteristics of ACRW during ageing process.

YEAST IN SOURDOUGH:FUNDAMENTAL INSIGHTS AND THEIR ROLE IN FUNCTIONAL PROCESSES

Sourdough are unique microbiological systems with a symbiotic interaction between lactic acid bacteria and yeasts. Yeasts, together with lactic acid bacteria, play a significant role in fermenting starters and are crucial for shaping the technological and functional properties of the product. Aim. To analyze scientific data regarding the importance of yeasts in shaping the properties of sourdough and final products. Methods. Ssearching and analyzing the relevant scientific literature, systematizing, and summarizing the results of available publications. Results. It was highlighted the significant role of yeasts in formation the properties of sourdough and final bakery products, particularly for dough leavening, the development of flavor and aromatic characteristics, enrichment of bread with biologically active compounds, enhancement of bioavailability and shelf-life extension. Conclusion. It was emphasized the importance of this knowledge for improving bakery production technologies using starter compositions for sourdough fermentation and the rational selection of yeast strains to regulate the organoleptic and functional-technological properties of the finished products.

The Effect Of Jicama Flour Substitution On The Quality Of Soft Cookies

Soft cookies are a food made from a mixture of wheat flour, granulated sugar, palm sugar, butter, and others. In this research, the main ingredient for making soft cookies was substituted with jicama flour. Jicama flour comes from jicama fruit which is very easy to get in Padang City because Padang City is one of the areas with a lot of jicama production. According to data from BPS Padang, the yam farming area reaches 128 ha with a production output of 192 quintals/ha/year with a total of 2,208 tons/year. So from these data it can be seen that jicama has great potential for optimization of processing, especially for jicama fruit which is no longer attractive to buyers because the color of the skin is starting to turn black. This research aims to analyze the effect of 15%, 30% and 45% substitution of jicama flour on the quality of the shape, color, aroma, texture and taste of the soft cookies produced. And also to reduce imports of wheat flour which have increased greatly. This research was conducted using a pure experimental method (true experiment) with a completely randomized design method. The data collection technique involves observation with the help of an organoleptic test sheet with 3 expert panelists. The data obtained were tabulated in table form and then analysis of variance (ANOVA) was carried out if they were significantly different followed by the Duncan test. Jicama flour substitution affects the quality of shape (round and neat), color (brown), aroma (fragrant), texture (brittle and soft on the inside), and taste (sweet).

Pengaruh Perbandingan Tepung Pisang Kepok (Musa paradisiaca normalis) dan Tepung Wortel (Daucus carota) Terhadap Karakteristik Kukis

Cookies are cakes made from a mixture of wheat flour, powdered sugar, margarine and egg yolks, then baked. Usually dry cakes have a soft texture with a sweet or salty taste. Compared to cookies, cookies have a different shape, cookies are also softer because of the use of butter and eggs. There are many types of biscuits on the market with flour substitutes made from local raw materials such as mocaf flour and tapioca flour, but the use of kepok banana flour and carrot flour as substitute ingredients for biscuits has not yet been discovered. This research aims to determine the effect and correct comparison between Banana Kepok flour and Carrot flour to get the best properties in cookies. The model used in this research was a Completely Randomized Design (CRD) with a comparison treatment between banana flour and carrot flour consisting of 6 levels, namely 100%:0%, 90%:10%, 80%:20%, 70%:30 %, 60%:40% and 50%:50%. All treatments were repeated three times to produce 18 experimental units. The data obtained were analyzed using Anova and then using Duncan's Multiple Range Test (DMRT). The analysis results showed that the comparison of banana flour and carrot flour had a significant effect on the properties of cookies (P&lt;0.05), especially ash content, water content, protein content, fat content, carbohydrate content, firmness, and beta-carotene content. , aroma, taste, color, texture and overall acceptability. The best biscuit properties were obtained by processing 80% banana powder and 20% carrot powder with a hardness value of 20.79 N, ash content of 2.56%, water content of 1.40%, fat content of 26.53%, protein content of 3.0, 90%, carbohydrate content 65.61 % and beta-carotene content 1.79 mg/100 g and the sensory characteristics of aroma, color Color, taste, texture and overall acceptability are all liked.

Production of dry extracts from sea buckthorn raw materials: Research results

Production of soluble dry extracts from sea buckthorn raw materials is relevant and promising for enterprises of the Republic of Buryatia. The authors have selected technological equipment for obtaining dry extracts: extractor, concentrator, dryer. The possibility of using vacuum-pulse action and the influence of technological factors on the yield of water-soluble substances from sea buckthorn leaves and shoots has been studied. The operating parameters of the technological process have been determined experimentally under production conditions: temperature 45–50 °C, total duration of extraction, concentration and drying 79–111 minutes. The process of obtaining dry extracts is carried out in three stages: water extraction; filtration and concentration; drying in a vacuum pulse dryer. The resulting experimental sample of dry extract from sea buckthorn leaves and shoots is a free-flowing crystalline powder with a moisture content of 4–6 %, highly soluble in water, having high organoleptic characteristics – a natural, well-defined aroma characteristic of sea buckthorn, light brown color. The use of low temperatures and vacuum-pulse modes at the stages of the technological process predicts high safety of thermolabile biologically active substances in the product. The process of obtaining dry extracts from sea buckthorn leaves and shoots has been studied. The results of the studies prove the possibility of producing a dry extract with high organoleptic characteristics using the developed by the authors' technology by equipment whose vacuum-pulse operating modes have a positive effect on the yield of extractives and help reduce time costs along with the intensification of heat and mass exchange processes in sea buckthorn raw materials.

Multi-omics analyses and botanical perfumer hypothesis provide insights into the formation and maintenance of aromatic characteristics of Dendrobium loddigesii flowers

Dendrobium loddigesii, a member of the Orchidaceae family, is a valuable horticultural crop known for its aromatic qualities. However, the mechanisms responsible for the development of its aromatic characteristics remain poorly understood. To elucidate these underlying mechanisms, we assembled the first chromosome-level reference genome of D. loddigesii using PacBio HiFi-reads, Illumina short-reads, and Hi-C data. The assembly comprises 19 pseudochromosomes with N50 contig and N50 scaffold sizes of 55.15 and 89.94 Mb, respectively, estimating the genome size to be 1.68 Gb, larger than that of other sequenced Dendrobium species. During the flowering stages, we conducted a comprehensive analysis combining volatilomics and transcriptomics to understand the characteristics and biosynthetic mechanisms pathways of the floral scent. Our findings emphasize the significant contribution of aromatic terpenoids, especially monoterpenoids, in defining the floral aroma. Furthermore, we identified two crucial terpene synthase (TPS) genes that play a key role in maintaining the aroma during flowering. Through the integration volatilomics data with catalytic assays of DlTPSbs proteins, we identified specific compounds responsible for the aromatic characteristics of D. loddigesii. This integrated analysis of the genome, transcriptome, and volatilome, offers valuable insights into the development and preservation of D. loddigesii's aromatic characteristics, setting the stage for further exploration of the botanical perfumer hypothesis.

Insights into the flavor profiles of different grades of Huangpu black tea using sensory histology techniques and metabolomics

Significant differences exist in aroma and taste of different grades of large-leaf black tea. In this study, sensory histology combined with metabolomics were used to investigate the sensory characteristics and phytochemical profiles of different grades of Huangpu black tea (HPBT). Sensory evaluation showed that high grade HPBT had high intensity of pekoe, fresh aroma and umami, with aroma and taste scores declining with decreasing grades. 173 non-volatiles were identified, of which 23 marker metabolites could be used as discrimination of different grades HPBT taste. In addition, 154 volatile compounds were identified in the different grades of HPBT, with 15 compounds as key odorants for distinguishing the aroma of different grades of HPBT. Furthermore, correlation analysis revealed that linalool, geraniol and nonanal contributed to the aroma quality score of HPBT. This study will provide a more comprehensive understanding for processing, quality evaluation and grade evaluation system of large-leaf black tea.

Aroma profiling analysis of grape berries based on electronic nose detection

Aroma analysis of grape berries can provide support for the breeding of new varieties and increase economic value. In order to preliminarily explore and screen the berry aroma characteristics of 191 grape germplasm resources, the electronic nose detection method was used to analyze the berry aroma characteristics. The clustering results of 10 sensors showed that the aroma types of grape berries could be identified. The first category (I) contains 139 germplasm; The second group (II) contains 32 germplasms; The third group (III) contains four germplasms; The fourth group (IV) and the fifth group (V)include 8 germplasm. The berry aroma of cluster I, II, IV and V was significantly different from that of cluster III, mainly manifested by the significant difference in the response values of W1S (methane), W2S (alcohols) and W5S (nitrogen oxides). The W1S, W2S and W5S sensors, as well as the W2W (aromatic components and organic sulfides) aroma sensors show high response values for 'Ayaneskeal' and 'Urbana', indicating a strong aroma. The results of this study preliminarily elucidates the aroma differences among different grape germplasms, providing a data basis for the selection of grape germplasms with distinct aroma, which will be used as a source to obtain new varieties with aromatic value for the production of grapes for fresh consumption and beverages, such as wine. It also provided data basis for the establishment of grape germplasm resource bank.

Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine

This study examined the effect of various clarification treatments on the physicochemical properties, volatile compounds, and sensory attributes of kiwi wines produced from five different kiwifruit (Actinidia deliciosa) varieties. The degree of clarification had a minimal impact on physicochemical parameters, including the content of residual sugar, ethanol, volatile acid, titratable acidity (except for the kiwifruit variety ‘Qinmei’), and the pH value. However, wines made from unclarified juices (muddy juice and pulp) displayed a higher glycerol content than those made from clarified juices. The cluster heat map and principal component analyses (PCA) demonstrated that kiwi wines produced from clarified kiwi juices possessed a higher ester content, whereas muddy juice and pulp wines contained elevated levels of higher alcohols. Quantitative descriptive analysis (QDA) indicated that clarified juice wines outperformed muddy juice and pulp wines in terms of purity, typicality, harmony, intensity, and freshness, with negligible differences in terms of palate acidity. Moreover, the clarified juice wines featured more characteristic kiwi wine aromas (kiwifruit, passionfruit, and pineapple) compared with that of the muddy juice and pulp wines, which exhibited an increased grassy flavour. Although the 100-NTU kiwifruit juice-fermented wine did not show an advantage in the cluster heat map and PCA, it presented better freshness, typicality, and intensity in the QDA, as well as a more passionfruit aroma. Based on the orthogonal partial least-squares discriminant analysis, A. deliciosa ‘Xuxiang’ was deemed to be the most suitable variety for vinification. This study provides crucial insights for enhancing the production of high-quality kiwi wine.