Exploring the aroma profiles and color characteristics of chardonnay wines from the eastern foothills of Ningxia Helan Mountain in China: A Flavoromics approach

Jiani Liu; Xinyue Zhang; Yuxuan Zhu; Shuying Wang; Xiaoyue Hu; Mengqi Ling; Demei Li; Changqing Duan; Haibin Mu; Baoqing Zhu; Yibin Lan

Food Chemistry: X (Dec 2024)

Exploring the aroma profiles and color characteristics of chardonnay wines from the eastern foothills of Ningxia Helan Mountain in China: A Flavoromics approach

Jiani Liu,
Xinyue Zhang,
Yuxuan Zhu,
Shuying Wang,
Xiaoyue Hu,
Mengqi Ling,
Demei Li,
Changqing Duan,
Haibin Mu,
Baoqing Zhu,
Yibin Lan

Affiliations

Jiani Liu: Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
Xinyue Zhang: Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
Yuxuan Zhu: Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
Shuying Wang: Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
Xiaoyue Hu: Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China
Mengqi Ling: College of Food Science and Engineering, “The Belt and Road” International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China
Demei Li: College of Food Science and Engineering, “The Belt and Road” International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China
Changqing Duan: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
Haibin Mu: Collaborative innovation Center of Eastern Foothills of Helan Mountain Wine Industry Technology, Yinchuan 750104, China
Baoqing Zhu: Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China; Corresponding author.
Yibin Lan: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; Corresponding author at: Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Journal volume & issue: Vol. 24
p. 102038

Abstract

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This study assessed the chemosensory characteristics of Chardonnay wines from the eastern foothills of the Ningxia Helan Mountain, China. Using Check-All-That-Apply (CATA) and Descriptive Analysis (DA), 29 wines were categorized into lively (QTX and XX sub-regions, marked by citrus and floral aroma) and implicit (YN sub-region, marked by truffle and kerosene aroma) aroma styles. GC-Quadrupole-MS and GC-Orbitrap-MS identified 191 volatile compounds. Subsequent OPLS-DA analysis underscored those volatile compounds, including 1-hexanol, 2-phenylethyl ester, butanedioic acid, diethyl ester, and phenylacetaldehyde, likely form the fundamental volatile framework of the distinct aroma styles. HPLC-QqQ-MS/MS analysis identified 26 non-volatile phenolic compounds. Wines from the YN region exhibited a notable yellowish hue, likely due to their higher flavanol content. This study offers insights into Chardonnay wines' chemistry and sensory traits, guiding vintners to optimize viticulture and oenology practices, and empowering consumers to select wines based on unique aromas and quality.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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