Can wine quality be predicted by small volatile compounds? A study based on performance of wine show entries and their volatile profiles

IF 2.1 3区 农林科学 Q3 CHEMISTRY, APPLIED
Jiaqiang Luo, Pangzhen Zhang, Yit Tao Loo, Jiayu Ma, Shanshan Wu, Philip J. Marriott, Kate Howell
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引用次数: 3

Abstract

It is widely recognized that wine aroma critically influences wine quality, yet the extent to which volatile compound composition in wine determines wine quality has proven difficult to define, beyond the negative influence of taint compounds. While some relationships between concentration of volatile aroma compounds and wine quality have been made, this has been usually based on single molecules, in laboratory wines and without reference to experienced wine panels. Here, we collected and analysed 157 commercial Shiraz wines from a competitive show over 2 years. We found significant (P < .05) correlations between specific volatiles and the panel's wine quality scores. However, these correlations were not always consistent between years. We could not explain medals given to wine entries solely based on multivariate analysis of their composite volatile composition. Here, we suggest that aroma determination in judging wine quality does not completely explain the assessment of wine, and appearance (colour, clarity) and taste may be more influential factors. There are considerable practical difficulties in establishing a convincing wine quality prediction model based on analysis of volatile compounds alone.

Abstract Image

小挥发性化合物能预测葡萄酒的品质吗?一项基于葡萄酒展参赛作品的表现及其挥发性特征的研究
人们普遍认为,葡萄酒的香气对葡萄酒的品质有很大的影响,然而,除了污染化合物的负面影响外,葡萄酒中挥发性化合物组成对葡萄酒品质的影响程度很难确定。虽然挥发性香气化合物的浓度和葡萄酒质量之间存在一些关系,但这通常是基于单个分子,在实验室的葡萄酒中,没有参考经验丰富的葡萄酒专家。在这里,我们收集并分析了157种商业设拉子葡萄酒,这些葡萄酒来自于两年多来的一场比赛。我们发现特定挥发物与专家组的葡萄酒质量评分之间存在显著的相关性(P < 0.05)。然而,这些相关性在不同年份之间并不总是一致的。我们不能仅仅基于对葡萄酒综合挥发性成分的多变量分析来解释获奖原因。在此,我们认为香气的测定并不能完全解释葡萄酒品质的评价,外观(颜色,透明度)和味道可能是更有影响的因素。建立一个仅基于挥发性成分分析的令人信服的葡萄酒质量预测模型存在相当大的实际困难。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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